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Home » Main Courses » Slow Cooker Chicken Korma

Published: Mar 28, 2020 · Updated: Mar 29, 2020 · By: Bec · 6 Comments

Slow Cooker Chicken Korma

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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!

Slow Cooker Chicken Korma with rice in a terracotta bowl, bunch of coriander, samosa and naan bread

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.

Overhead closeup of a creamy korma curry sauce

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!

Overhead shot of Crockpot Chicken Korma and rice

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!
Slow Cooker Chicken Korma in a chrome balti dish

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.

More Delicious Indian Slow Cooker Recipes

If you’re here you obviously love Indian food! Why not try one of these tasty alternatives?

  • Slow Cooker Chicken Tikka Masala
  • Slow Cooker Butter Chicken
  • Slow Cooker Chickpea Curry
Overhead shot of slow cooker Chicken Korma, naan bread and samosas

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.

overhead view of slow cooker chicken korma

Slow Cooker Chicken Korma

A creamy and fruity chicken curry with a mild heat. Easy to make and delicious!
Prep: 15 mins
Cook: 3 hrs
Marinade Time: 30 mins
Total: 4 hrs 15 mins
Servings: 4 people
Calories: 616kcal
4.75 from 4 votes
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Equipment

  • Slow Cooker (5L)

Ingredients

  • 600 g (1.5 lb) chicken thighs – roughly chopped
  • 150 ml (0.75 cups) natural yoghurt
  • 2 tsp cumin
  • 1 tsp mild chilli powder
  • 1 tsp mixed spice
  • 1½ tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp salt
  • 400 g (14 oz) coconut milk – full fat
  • 1 large white onion – chopped
  • 3 garlic cloves – crushed
  • 2 tbsp tomato puree
  • 3 tbsp ground almonds
  • 2 tbsp desiccated coconut
  • 3 tbsp sultanas
  • 1 chicken stock pot or stock cube
  • 175 ml (0.75 cups) hot water
  • 2 tbsp corn flour
  • 1 tbsp mango chutney – heaped spoon
  • 2 tbsp oil
  • 1 tbsp chopped almonds – to serve

Instructions

  • In a bowl mix together the yoghurt, cumin, chilli, turmeric, ginger, mixed spice and salt, then stir in the chicken thighs. Cover and place in the fridge for at least 30 minutes.
  • Heat a little oil in a pan over a medium heat, and add the marinated chicken, chopped onion and garlic. Ensure the meat is sealed (approximately 2 minutes), then transfer everything to the slow cooker.
  • Sprinkle the cornflour, ground almonds and desiccated coconut over the mixture in the slow cooker. Add the tomato puree, mango chutney and 2 tablespoons of sultanas.
  • Dissolve the chicken stock in the hot water and add to the slow cooker, along with the coconut milk. Stir well, ensuring the sauce is completely combined, then cook on high for 3 hours or 6 hours on low.
  • Serve the curry sprinkled with the remaining sultanas and chopped almonds.

Notes

  • Spices – The quality of your curry will be determined by the spices. Fresh spices will taste much more fragrant than spices that have been sat in your cupboard for years!
  • Chicken – Don’t chop up the chicken thighs too small – they’ll shrink as they’re cooked. Cutting a thigh into 2-3 pieces is usually about right.

Nutrition

Calories: 616kcal | Carbohydrates: 29g | Protein: 36g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 148mg | Sodium: 1005mg | Potassium: 890mg | Fiber: 3g | Sugar: 13g | Vitamin A: 275IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 7mg
Cooked this recipe?Snap a picture and tag @SlowCookerClub!
Course: Main Course
Cuisine: Indian
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Filed Under: Chicken, Fakeaway, Indian, Main Courses Some of the links in this post may be affiliate links – as an Amazon Associate I earn from qualifying purchases. This means if you buy the product we get a small commission at no extra cost to you.

Reader Interactions

Comments

  1. H says

    January 16, 2021 at 6:58 pm

    4 stars
    It was nice but found we wanted a bit more curry flavour to eat. I liked the consistency and it wasn’t overly coconutty. For me, the tikka masala is my favourite so far!

    Reply
  2. Sorena Azd says

    January 01, 2021 at 5:51 pm

    5 stars
    I made it with chicken breast, it was very Delicious. Thank you

    Reply
    • Bec says

      January 03, 2021 at 1:45 pm

      Thanks for the review, glad to hear you enjoyed it.

      Reply
  3. Kaye Astles says

    September 12, 2020 at 9:58 am

    5 stars
    Loved this recipe very easy to put together. I used chicken thighs but did give them the once over to remove as much fat as possible. Very tasty 😋

    Reply
    • Dave says

      September 17, 2020 at 11:14 pm

      Pleased you enjoyed it!

      Reply
  4. Natalie Pascoe says

    June 04, 2020 at 9:01 pm

    5 stars
    Absolutely delicious. Very easy to prep, and full of so much flavour. I can’t wait to make this again and also try some of the other recipes.

    Reply

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