Creamy Slow Cooker Chicken Korma (Better Than Takeout!)

When it’s freezing outside, you need a hug in a bowl. This Slow Cooker Chicken Korma is the ultimate cozy meal for a chilly night. You deserve a dinner that works hard so you don’t have to.

Imagine coming home to the smell of warm spices and toasted almonds. This recipe delivers deep flavor with almost zero effort on your part. It is time to ditch the delivery apps for good.

Why This Recipe Is a Winner

This recipe is a total winner for busy winter weeknights. It delivers that rich, velvety sauce without you standing over a stove. You get restaurant-quality flavor with minimal effort right at home.

The slow cooking process makes the chicken incredibly tender and juicy. It is mild enough for kids but flavorful enough for adults. This is the ultimate crowd-pleaser for any cold evening.

Simple Cooking Steps

Making this is incredibly simple and totally foolproof. You just sauté the aromatics and let the crockpot do the rest. The ground almonds create a thick, luscious texture that is pure magic. Even beginners can master this aromatic Indian classic today.

Ingredients You’ll Need

Most of these are simple pantry staples or easy spice aisle finds.

• 800g boneless, skinless chicken thighs, cut into 3cm chunks
• 2 large onions, finely diced
• 3 cloves garlic, minced
• 25mm piece of fresh ginger, grated
• 2 tablespoons ghee or vegetable oil
• 100g ground almonds
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 250ml low-sodium chicken stock
• 150ml Greek yogurt, at room temperature
• 200ml full-fat coconut milk
• 1 tablespoon honey
• Salt and white pepper to taste
• Fresh cilantro and toasted flaked almonds for garnish

Step-by-Step Directions

1. Heat ghee in a large skillet over medium heat.
2. Sauté onions until soft and translucent, approximately 8 minutes.
3. Add garlic and ginger; cook for 1 minute until fragrant.
4. Stir in turmeric, cumin, coriander, and cardamom; toast for 30 seconds.
5. Transfer the onion and spice mixture into the slow cooker basin.
6. Add chicken, almonds, stock, and honey; stir well to combine.
7. Cover and cook on High for 3-4 hours or Low for 6-7 hours.
8. Whisk yogurt and coconut milk; stir into the pot 30 minutes before ending.
9. Stir in garam masala and season with salt and white pepper.
10. Cook for the final 30 minutes to allow the sauce to thicken.
11. Garnish with cilantro and almonds before serving.

Best Ways to Enjoy It

Serve this warm over a bed of fluffy basmati rice. Add a side of buttery garlic naan to soak up the sauce. It is the perfect meal for a relaxing Sunday night. Your family will keep coming back for seconds.

How to Store Leftovers

Store leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. The flavors actually get even better the next day. Reheat gently on the stove for the best texture results.

Tips for Best Results

• Use room temperature yogurt to prevent the sauce from curdling.
• Don’t skip sautéing the onions for the best flavor base.
• Toasting the spices briefly unlocks their full aromatic potential.
• Chicken thighs stay much juicier than breasts in the slow cooker.
• Full-fat coconut milk provides the creamiest, most luxurious finish.
• Garnish right before serving to keep the almonds crunchy.

Ways to Switch It Up

• Swap chicken for chickpeas for a delicious vegetarian version.
• Add a handful of spinach at the end for extra greens.
• Use cashew butter instead of ground almonds for extra richness.
• Add a pinch of cayenne if you prefer a little heat.

Common Questions

Is this curry very spicy?

No, Korma is known for being very mild and creamy. It focuses on aromatic spices rather than heat.

Can I use chicken breast?

You can, but thighs are much better for slow cooking. They stay tender and moist over long cook times.

You are going to love how easy this makes your night!

— Jasmine

Slow Cooker Chicken Korma

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 4 servings

Calories: 540

Ingredients Method

Ingredients

  

• 800 g boneless , skinless chicken thighs, cut into 3cm chunks
• 2 large onions , finely diced
• 3 cloves garlic , minced
• 25 mm piece of fresh ginger, grated
• 2 tablespoons ghee or vegetable oil
• 100 g ground almonds
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 250 ml low -sodium chicken stock
• 150 ml Greek yogurt, at room temperature
• 200 ml full -fat coconut milk
• 1 tablespoon hone y
• Salt and white pepper to taste
• Fresh cilantro and toasted flaked almonds for garnish

Method

 

1. Heat ghee in a large skillet over medium heat; sauté onions until soft and translucent, approximately 8 minutes.
2. Add garlic and ginger to the skillet; cook for 1 minute until fragrant.
3. Stir in turmeric, cumin, coriander, and cardamom; toast the spices for 30 seconds while stirring constantly.
4. Transfer the onion and spice mixture into the slow cooker basin.
5. Add the chicken pieces, ground almonds, chicken stock, and honey to the slow cooker; stir well to combine.
6. Cover and cook on 'High' for 3 to 4 hours or 'Low' for 6 to 7 hours until chicken is tender and cooked through.
7. Thirty minutes before the end of the cooking cycle, whisk together the Greek yogurt and coconut milk in a small bowl, then stir into the slow cooker.
8. Stir in the garam masala and season with salt and white pepper to taste.
9. Continue cooking for the remaining 30 minutes to allow the sauce to thicken slightly.
10. Garnish with fresh cilantro and toasted almond flakes before serving with basmati rice or naan bread.