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Chicken Korma is a beloved dish that embodies the rich culinary tapestry of Indian cuisine. Originating from the Mughlai era, this dish combines tender meat with a luxurious, creamy sauce infused with aromatic spices, creating a symphony of flavors that tantalizes the palate. Traditionally, korma is made by braising meat in yogurt and spices, allowing the flavors to meld beautifully. However, when prepared in a slow cooker, Chicken Korma transcends its humble origins, elevating it to a dish that is both comforting and complex.

The Best Slow Cooker Chicken Korma

Discover the rich, aromatic flavors of Slow Cooker Chicken Korma, a dish that captures the essence of Indian cuisine. This recipe combines tender chicken thighs with a creamy, spiced sauce, made easy in a slow cooker for a delightful, hands-off cooking experience. Perfect for busy days, this comforting meal elevates family gatherings with its nutritious ingredients and luscious flavors. Try it today and enjoy a taste of tradition! #ChickenKorma #SlowCookerRecipes #IndianCuisine #ComfortFood #HomeCooking #HealthyEating
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Ingredients
  

2 lbs boneless, skinless chicken thighs, cut into chunks

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece ginger, grated

1 cup plain Greek yogurt

1 can (14 oz) coconut milk

2 tablespoons vegetable oil

3 tablespoons korma spice mix (or homemade blend of cumin, coriander, cardamom, and turmeric)

1 tablespoon garam masala

1 tablespoon tomato paste

1 teaspoon salt (or to taste)

1 teaspoon black pepper

1 cup frozen peas

Fresh cilantro, chopped (for garnish)

Cooked basmati rice (for serving)

Sliced almonds (optional, for garnish)

Instructions
 

Sear the Chicken: In a skillet, heat the vegetable oil over medium-high heat. Add the chicken thigh chunks and sear them until browned on all sides (about 4-5 minutes). You may need to do this in batches. Once browned, transfer the chicken to the slow cooker.

    Prepare the Onions: In the same skillet, add the chopped onion and sauté until it turns golden brown (approximately 5-7 minutes). Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Mix the Sauce: In a bowl, combine the Greek yogurt, coconut milk, korma spice mix, garam masala, tomato paste, salt, and black pepper. Stir until well mixed.

        Combine in Slow Cooker: Pour the onion mixture over the chicken in the slow cooker, followed by the yogurt-coconut milk sauce. Stir to ensure all the chicken is coated in the sauce.

          Cook: Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and fully cooked.

            Finishing Touches: About 15 minutes before serving, stir in the frozen peas, allowing them to heat through.

              Serve: Spoon the chicken korma over cooked basmati rice. Garnish with fresh cilantro and sliced almonds, if desired.

                Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6