Slow Cooker Chicken Korma

Creating a delicious dish like The Best Slow Cooker Chicken Korma is all about balance. Picture tender chicken soaking up a rich, aromatic sauce that’ll make your mouth water. Using a slow cooker makes it even easier, allowing the spices and creaminess of coconut milk to infuse every bite. This method gently cooks the chicken, keeping it juicy while blending all those wonderful flavors together. Whether you’re gearing up for a cozy family dinner or entertaining friends, this recipe is perfect for any occasion. With its warming spices and creamy sauce, it’s sure to be a hit at your dinner table. So grab your slow cooker and let’s get started on a dish that will not just fill bellies, but also hearts.

Why This Recipe Works

Creating a delicious chicken korma requires balancing spices, marinating the chicken, and using a slow cooker to let the flavors meld beautifully over time. This recipe understands that the magic of korma lies in its tender chicken soaked in a rich, aromatic sauce. By utilizing a slow cooker, we ensure that every bite is infused with the warmth of spices and the creaminess of coconut milk, creating a comforting dish that’s perfect for any occasion.

Why You’ll Love This The Best Slow Cooker Chicken Korma

Not only is this Slow Cooker Chicken Korma easy to prepare, but it also delivers a taste that feels indulgent yet homemade. The combination of Greek yogurt, spices, and coconut milk creates a velvety sauce that envelops the chicken. Its skillful blend of flavors makes it a favorite for cozy family dinners or entertaining friends, ensuring everyone leaves the table satisfied and craving more.

Ingredients

• 6 oz full-fat Greek yogurt
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ¼ teaspoon mild or medium curry powder
• 2 teaspoons turmeric, divided
• 1 teaspoon chili powder
• 1 teaspoon chili flakes
• Zest of 1 lemon
• 2 lbs boneless, skinless chicken thighs, halved
• Salt and pepper, to season
• 1 medium yellow onion, chopped
• 1 shallot, finely chopped
• 6 cloves garlic, minced
• 2-inch piece of fresh ginger, minced
• 1 tablespoon olive oil, plus more if needed
• 4 tablespoons tomato paste
• 14 oz full-fat coconut milk

Marinate the Chicken

In a large bowl, combine the Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season the halved chicken thighs lightly with salt and pepper, then place them into the marinade, turning to coat each piece. Cover and let marinate for at least 30 minutes at room temperature or refrigerate overnight for deeper flavor.

Brown the Chicken

In a skillet over medium heat or using the sauté function of your slow cooker, heat 1 tablespoon of olive oil. Remove the chicken from the marinade, reserving the marinade for later. Brown the chicken on all sides in batches, cooking for about 2–3 minutes per side. Set the browned chicken aside.

Sauté Aromatics

In the same skillet or slow cooker, add more oil if necessary. Sauté the chopped onion, finely chopped shallot, minced garlic, and minced ginger for about 10 minutes until golden and fragrant.

Build the Sauce

Incorporate the reserved marinade, tomato paste, the remaining 1 teaspoon turmeric, and coconut milk into the skillet. Stir well to combine and bring the mixture to a gentle simmer, allowing the flavors to meld together.

Slow Cook

Return the browned chicken along with any juices back into the slow cooker. Stir to ensure the chicken is well coated in the sauce. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully infused with flavor.

Serve

Garnish with chopped fresh coriander and toasted almonds, or add a swirl of yogurt for extra richness. This dish pairs perfectly with fluffy rice or warm naan bread for a complete meal.

Serving Suggestions

• Serve with jasmine or basmati rice for a traditional pairing.
• Accompany with warm naan bread to soak up the extra sauce.
• A side salad with cucumber and yogurt dressing can balance the meal.

Tips for Success

• Marinate the chicken overnight for the best flavor.
• Adjust the spice levels by increasing or decreasing the chili powder and chili flakes.
• Use bone-in chicken for an even richer flavor (adjust cooking time as needed).

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• For a vegetarian option, replace chicken with cubed tofu or chickpeas.
• Add vegetables like bell peppers or peas for added nutrition and color.

FAQs

What can I serve with Chicken Korma?
Chicken Korma goes well with basmati rice, naan, or roti. A cucumber salad is also a fresh addition.

Can I freeze Chicken Korma?
Yes! After cooking, let it cool and portion it into airtight containers. It can be frozen for up to three months.

How spicy is this Chicken Korma?
The recipe uses mild spices, but you can easily adjust the heat level by modifying chili powder and flakes.

Can I use Greek yogurt instead of coconut milk?
While you can substitute yogurt for coconut milk, it will change the dish’s creaminess and flavor profile.

How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

This Slow Cooker Chicken Korma will become a cherished recipe in your collection, combining ease of preparation with rich, aromatic flavors that transport your taste buds to a comforting, cozy place. Enjoy the journey of cooking, savoring each step as you create a memorable meal that your friends and family will adore.

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