Slow Cooker Chicken Korma

Fancy a curry but want something not too heavy on the spice? Slow Cooker Chicken Korma ticks all the boxes. It’s full of fruity flavour with a creamy sauce, and just a pinch of heat to tantalise the taste buds!

Chicken Korma is often seen as a ‘starter curry’ here in England because it’s usually the one to try whilst you are getting used to a bit of spice!

However, Korma is a beautiful silky and fragrant dish in it’s own right and it’s not to be overlooked.

Korma originates from the Mughal Empire on the Indian subcontinent. As with many Indian dishes, the way it’s cooked is reflected in the name.

The word Korma translates to ‘braise’ in English. Flash cook the meat at a high heat to lock in the juices, before cooking for a longer period in a sauce over a low heat.

Steps to make Slow Cooker Chicken Korma

Although this recipe requires a little pre-prep by means of marinading the chicken, the steps are actually really simple:

• Mix the spices and yoghurt together, throw in the chicken and leave to marinade.
• Flash cook the meat to seal in the juices and flavour.
• Combine in the slow cooker with the remaining ingredients and pour over the coconut milk to create the amazing sauce!

Pretty simple, and you end up with a really appetising curry!

What are the base flavours in a Chicken Korma?

To get that authentic fruity thick and creamy sauce you need to include the following ingredients:

• Coconut milk creates the base of the sauce.
• Dessicated coconut adds a wholesome texture to the sauce.
• Ground almonds to thicken the sauce. Flaked almonds can be added to serve.
• Sultanas plump up nicely whilst cooking in the sauce, add a little sweetness and can be used as a garnish when ready to serve.
• Mango chutney also adds a subtle sweetness!

What cut of meat is best for Slow Cooker Chicken Korma?

This all depends on the mode of cooking!

Whilst you often see Chicken Kormas (or curries of any kind) prepared with breast meat, in the slow cooker you’ll get a better result with chicken thighs.

The skinned and boneless packs of thighs available from your local supermarket are great for cost and ease. Remove any sinew from the meat and roughly chop into large chunks.

If you do wish to use chicken breast, I’d recommend keeping the pieces of meat pretty large. Also, reduce the cooking time to avoid drying the chicken out.

Can I save leftovers?

Slow Cooker Chicken Korma will keep well in the fridge in an air tight container for up to three days.

Alternatively, freeze on the same day for up to three months. Always reheat thoroughly by ensuring it’s piping hot all the way through before serving.