I still remember the first time I made my Slow Cooker Chicken Korma recipe. Honestly, I was craving a cozy meal that would nourish my family without tying me up in the kitchen for hours after work. The idea of putting simple ingredients into a slow cooker and coming back to a creamy, flavorful chicken korma felt like a dream. My kids were hesitant at first—Indian dishes can sound intimidating—but the rich, gentle spices and creamy yogurt base won everyone over by the first bite. That Slow Cooker Chicken Korma recipe quickly became a nutrition win at our house, providing healthy protein, probiotics from the yogurt, and nourishing spices that support digestion and immunity.
I learned that slow cooker Indian chicken curry like this isn’t just about flavor; it’s about feeding my family with wholesome ingredients while respecting my limited time and energy. It fits right into my wellness goals by balancing richness with nutrients and giving me free hours to manage homework, snacks, and that endless laundry pile. It also has a comforting creaminess without heavy cream—thanks to the yogurt—that keeps it satisfying and kid-friendly.
Fellow nutrition-seekers, if you’ve been hunting for a slow cooker curry recipe that feels simple, packed with goodness, and flexible enough to fit your family’s tastes, this Slow Cooker Chicken Korma recipe is made for you. Let’s chat about how I gather my ingredients, prep, and serve this dinnertime nutrition winner in a way that keeps me sane and my family nourished. Grab your slow cooker—this feeding-the-family adventure is about to get delicious and doable!
By the way, if you love this Slow Cooker Chicken Korma recipe, you’ll find similar easy family favorites like my Slow Cooker Buffalo Chicken Dip or comforting Slow Cooker Chicken Cacciatore Recipe perfect for rotating through busy nights.
Ingredients You’ll Need:
I keep my Slow Cooker Chicken Korma recipe ingredients simple yet nutritious so busy moms like you don’t get overwhelmed in the grocery aisle. Here’s what you’ll need:
- 2 pounds boneless, skinless chicken thighs, chopped into bite-sized pieces (choose thighs for moist, tender meat)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated (great for digestion and immune support)
- 1 cup plain yogurt (full-fat works best for creaminess and probiotics) – if you’re out, using Greek yogurt is a fantastic swap for more protein!
- 1 can (14 oz) coconut milk (adds richness without dairy heaviness)
- 2 tablespoons tomato paste
- 2 teaspoons garam masala (a classic Slow Cooker Chicken Korma recipe spice blend)
- 1 teaspoon turmeric powder (anti-inflammatory and antioxidant benefits)
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (optional – we keep it mild for the kids but love the subtle warmth)
- Salt and pepper, to taste
- 2 tablespoons oil (I love olive oil or avocado oil here)
No worries if you don’t have fresh ginger—use powdered, but fresh adds so much zing! You can grab all these at your regular grocery store’s spice and produce aisles. This Slow Cooker Chicken Korma recipe proves nutritious doesn’t mean expensive or complicated.
For a bit of extra nutrition punch, sometimes I toss in a handful of chopped spinach or peas during the last 30 minutes of cooking. It’s an easy way to sneak in veggies without changing the flavor kids love.
Trust me, this Slow Cooker Chicken Korma recipe ingredient list keeps it simple because we all need nutrition without complexity. And I’ll tell you more about shortcuts in a moment to save you precious time.
Let’s Make it Happen!
Ready to get cookin’? Here’s my step-by-step for this Slow Cooker Chicken Korma recipe that fits right into the busiest weeknight routines:
- Brown the onions, garlic, and ginger: Start by heating your oil in a skillet over medium heat. Toss in the onions and cook until soft and translucent, about 5-7 minutes. Add garlic and ginger, cooking for another 2 minutes. This step adds depth of flavor for the best Slow Cooker Chicken Korma recipe.
- Mix your spices: In a small bowl, combine garam masala, turmeric, coriander, cumin, chili powder, salt, and pepper. This mix is the heart of your slow cooker Indian chicken curry flavor.
- Layer the slow cooker: Add your chopped chicken thighs into the slow cooker base. Top with the cooked onion mixture, tomato paste, and the spice blend. Give it a gentle stir so all the flavors start mingling.
- Add creamy elements: Pour in the plain yogurt and coconut milk. Don’t worry if it seems like a lot of liquid—that’s what makes your Slow Cooker Chicken Korma recipe rich and tender.
- Cook low and slow: Set your slow cooker to low for 6-8 hours or high for 3-4. At around 6 hours, your comfy kitchen will start filling with the warm, inviting smell that lets you know your Slow Cooker Chicken Korma recipe is working its magic.
- Final touches: If you want to sneak in some greens or peas, add them about 30 minutes before the end of cooking. When done, taste and adjust salt or spices as needed.
- Rest a moment before serving: Letting the korma sit for a few minutes helps the sauce thicken slightly. Your Slow Cooker Chicken Korma recipe is now ready for your hungry family!
Quick tip: While this is simmering away, it’s a perfect chance to prep school lunches or tidy up while the kitchen fills with comforting aromas. This Slow Cooker Chicken Korma recipe has been a game-changer on hectic days!
If you want to mix up your slow cooker curry recipes, try this style for a different cuisine from my spin on Turmeric Chicken Soup that brings in extra anti-inflammatory power for wellness boosts during cold seasons.
How We Love to Eat This!
Our family can’t get enough of this Slow Cooker Chicken Korma recipe served over fragrant basmati rice or warm naan bread. The creamy sauce makes it a kid favorite, and pairing it with lightly steamed green beans or roasted carrots rounds out the meal with fiber and vitamins.
The kids especially love when I sprinkle a little toasted slivered almonds on top for crunch and added nutrients. My husband appreciates the balanced spices that aren’t too fiery but full of flavor.
This Slow Cooker Chicken Korma recipe is perfect for those busy weeknights when we need good nutrition fast but also want a little fancy feel without fuss. It’s also a hit at potlucks or when friends stop by—everyone always asks for the recipe!
Leftovers are my secret weapon. I portion extra servings into containers for quick work lunches or even dinners on the go. Reheated gently on the stove or microwave, the flavors deepen even more after a day or two.
For seasonal twists, during springtime I add fresh peas; in winter, a handful of diced sweet potato blends in beautifully. These small changes keep the Slow Cooker Chicken Korma recipe feeling fresh and exciting.
If your kids love this wholesome recipe, they’ll go crazy for my family-tested recipes like this Slow Cooker Buffalo Chicken Dip too—great for after-school snacks or casual gatherings.
FAQs: Your Questions Answered
Is this Slow Cooker Chicken Korma recipe really nutritious enough for growing kids?
Yes! Chicken thighs provide great protein for growing bodies, while the yogurt adds probiotics that support gut health. The spices also promote digestion and immunity. My kids have loved this, and it’s helped me feel confident I’m giving them nourishing meals without stress.
What if my picky eater won’t try this healthy Slow Cooker Chicken Korma recipe?
Try serving it with sides your kids already love—like rice or bread—to ease them in. You can also blend the sauce smooth for texture-sensitive little ones. When I first made this, my own kids were hesitant, but after a few tries, the creamy chicken curry won them over.
Can I meal prep this Slow Cooker Chicken Korma recipe for busy weeks ahead?
Absolutely. It freezes well in portions. I recommend freezing without rice, so you can cook fresh grains later. Perfect for extra busy days when you need quick meal options.
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier during long cooking. If using breasts, check the texture near the end of cooking to avoid dryness.
Is it okay to skip coconut milk?
Yes, though coconut milk adds silky creaminess and healthy fats. If you don’t have it, just increase the yogurt slightly or add a splash of broth.
How do I make this Slow Cooker Chicken Korma recipe less spicy?
This recipe is mild as is, but you can omit chili powder if you prefer. The warm spices still give great flavor without heat.
What’s the best way to reheat leftovers without drying out the chicken?
Gently warm on stovetop with a splash of water or coconut milk to keep the sauce creamy and the chicken tender.
This recipe reminded me of a nutritious delight I found on Wholesomelicious for Slow Cooker Chicken Korma with Coconut Milk. I’ve adapted it for my family’s tastes, and it’s become a staple. Also, my Facebook mom group shared great variations from Simply Mrs Shelley’s slow cooker chicken korma dinner post that inspired me to add more veggies.
If you’re curious about other ways to embrace slow cooker curry recipes, you might enjoy the easy-to-follow guide on Taming Twins’ Slow Cooker Chicken Korma.
Final Thoughts:
This Slow Cooker Chicken Korma recipe supports my family’s nutrition goals because it delivers protein, gut-friendly yogurt, and a rainbow of spices with minimal fuss. It’s become a go-to irrigation point for nourishing chaos around here, especially when time is tight but I want to serve a home-cooked meal.
My Slow Cooker Chicken Korma recipe Nutrition Hacks include:
- Using chicken thighs for juicy protein that holds up to slow cooking.
- Adding yogurt for probiotics and creaminess without heavy cream.
- Sneaking in veggies like spinach or peas toward the end for fiber and vitamins.
We’ve tried family-tested healthy Slow Cooker Chicken Korma recipe variations like:
- A coconut milk-only version for dairy-free preferences (fun to experiment).
- Spicing it up slightly with a pinch more chili powder for my husband’s palate.
- A milder, tomato-rich version my kids adore.
Everyone in my family picks their favorite, and I love that this recipe flexes to fit our different needs and tastes.
Remember, nutrition doesn’t have to be complicated to be nourishing. Make this Slow Cooker Chicken Korma recipe your own with whatever wholesome swaps you have on hand. I’m cheering you on in your simple nutrition journey!
Give it a whirl and enjoy watching your family savor a meal that’s as comforting as it is sanity-saving.
For more family-friendly slow cooker goodness, swing by my posts on Slow Cooker Buffalo Chicken Dip, Slow Cooker Chicken Cacciatore Recipe, and Turmeric Chicken Soup. Cooking nourishing meals doesn’t have to be overwhelming!
You’ve got this, fellow kitchen warrior!
Slow Cooker Chicken Korma recipe
This Slow Cooker Chicken Korma is a rich and creamy Indian curry made with tender chicken simmered in a fragrant blend of yogurt, cream, and aromatic spices for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup plain yogurt
- 1/2 cup heavy cream
- 1/4 cup ground almonds
- 2 tablespoons vegetable oil
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 cinnamon stick
- 4 green cardamom pods
- 2 bay leaves
- 1 cup chicken broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Slivered almonds (optional, for garnish)
Instructions
- Heat oil in a skillet over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in garam masala, coriander, cumin, turmeric, chili powder, cinnamon stick, cardamom pods, and bay leaves. Cook spices for 1-2 minutes.
- Transfer the sautéed onion and spice mixture to the slow cooker.
- Add chicken pieces, yogurt, ground almonds, and chicken broth. Stir to combine well.
- Cover and cook on low heat for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- About 20 minutes before serving, stir in the heavy cream and season with salt to taste. Remove cinnamon stick, cardamom pods, and bay leaves.
- Garnish with chopped cilantro and slivered almonds if desired. Serve hot with basmati rice or naan bread.
Notes
For extra richness, you can add a tablespoon of cashew paste or use coconut milk instead of cream. Serve with a side of cooling raita and warm naan bread.