Description
Discover a creamy and flavorful Slow Cooker Chicken Korma with Coconut Sauce that is easy to prepare and perfect for busy weeknights. Tender chicken thighs are slow-cooked in a rich coconut milk-based curry infused with authentic Indian spices, resulting in a comforting and aromatic dish that the whole family will love. Serve with basmati rice, naan, or steamed vegetables for a complete and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup Greek yogurt
- 2 medium onions, finely chopped
- 2 tbsp garlic and ginger paste
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 2 tsp garam masala
- 2 tbsp tomato paste
- 2 tbsp vegetable oil or ghee
- Salt, to taste
- Black pepper, to taste
Optional Garnishes and Extras
- Fresh cilantro leaves, for garnish
- Toasted slivered almonds or cashews, for garnish
- Additional vegetables like potatoes, carrots, or peas (optional)
Instructions
- Prepare the Aromatic Base: Heat the vegetable oil or ghee in a skillet over medium heat. Add the finely chopped onions and sauté until they turn golden brown. Stir in the garlic and ginger paste and cook for another 1-2 minutes until fragrant, creating a rich flavor base for the curry.
- Add Spices and Tomato Paste: Mix in the ground cumin, coriander, turmeric, and garam masala. Toast the spices for about 1 minute to release their aromas. Then, stir in the tomato paste and cook for an additional 2-3 minutes to deepen the sauce’s flavor.
- Transfer to Slow Cooker and Add Chicken: Transfer the sautéed onion-spice mixture into the slow cooker. Add the boneless, skinless chicken thighs. Pour the coconut milk and Greek yogurt over the chicken, then season with salt and black pepper. Gently stir to combine the ingredients without breaking up the chicken pieces.
- Slow Cook Until Tender: Cover and cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and the sauce has thickened and become creamy.
- Final Seasoning and Serve: Taste the curry and adjust seasoning with additional salt or spices as needed. Garnish with fresh cilantro and toasted nuts if desired. Serve hot over basmati rice or with warm naan bread.
Notes
- Use chicken thighs rather than breasts for juicier, more tender meat after slow cooking.
- Browning the onions first enriches the flavor and prevents any raw onion taste.
- Opt for full-fat coconut milk to ensure a rich and creamy sauce.
- Avoid over-stirring the slow cooker contents to keep chicken pieces intact and sauce texture smooth.
- Slow cooking on low is recommended for optimal tenderness and flavor development.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 22 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg