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
Scale
- 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.