Description
This Slow Cooker Chicken Korma is a rich, creamy curry made with tender chicken, aromatic spices, and coconut milk. It's perfect for a cozy, hassle-free dinner that’s full of flavor.
Ingredients
Scale
- 2 lbs chicken thighs (boneless, skinless)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional for heat)
- 1/2 cup coconut milk
- 1/2 cup ground almonds or cashews
- 1/4 cup yogurt (plain, unsweetened)
- 2 tablespoons olive oil or ghee
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prep the Chicken: Cut the chicken thighs into bite-sized pieces and set aside.
- Sauté Aromatics: In a pan, heat olive oil or ghee over medium heat. Add the onions, garlic, and ginger, and sauté until soft and golden (about 5-7 minutes).
- Add Spices: Stir in the garam masala, turmeric, cumin, and chili powder (if using). Cook for another minute until fragrant.
- Slow Cooker: Transfer the sautéed aromatics into the slow cooker, and add the chicken pieces, coconut milk, ground nuts, and yogurt. Stir to combine.
- Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Garnish & Serve: Garnish with fresh cilantro and serve over basmati rice or with naan.
Notes
- For Extra Creaminess: Add a bit more coconut milk or a splash of cream towards the end of cooking for a richer sauce.
- Adjust Spice Levels: If you prefer a spicier dish, increase the chili powder or add fresh green chilies during cooking.
- Vegetarian Option: Replace the chicken with chickpeas or tofu for a vegetarian korma.
- Prep Time: 15 minutes
- Cook Time: 7 hours
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 30g