Slow Cooker Chicken Korma is a rich, creamy, and aromatic Indian-inspired curry perfect for effortless weeknight dinners. Tender chicken simmers gently in a luscious sauce made from yogurt, cream, and fragrant spices, delivering deep, comforting flavors with minimal hands-on time. This slow cooker recipe is ideal for meal prep or serving a crowd, paired wonderfully with basmati rice or naan bread.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into chunks
  
  

• 1 large onion, finely chopped
  
  

• 3 cloves garlic, minced
  
  

• 1 tablespoon fresh ginger, grated
  
  

• 1 cup plain yogurt
  
  

• 1/2 cup heavy cream or coconut milk
  
  

• 2 tablespoons vegetable oil
  
  

• 2 teaspoons garam masala
  
  

• 1 teaspoon ground coriander
  
  

• 1 teaspoon ground cumin
  
  

• 1/2 teaspoon turmeric
  
  

• 1/2 teaspoon chili powder
  
  

• 1/4 teaspoon ground cinnamon
  
  

• Salt, to taste
  
  

• Fresh cilantro, chopped (for garnish)
  
  

• Sliced almonds (optional, for garnish)
  
  

Directions:

1. In a large skillet, heat vegetable oil over medium heat. Add onions, garlic, and ginger; sauté until onions are soft and translucent.
   
   

2. Transfer the onion mixture to the slow cooker. Add chicken pieces, yogurt, heavy cream, garam masala, coriander, cumin, turmeric, chili powder, cinnamon, and salt. Stir to combine.
   
   

3. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and cooked through.
   
   

4. Before serving, stir the curry to combine and adjust seasoning if needed.
   
   

5. Garnish with fresh cilantro and sliced almonds if desired. Serve hot with basmati rice or naan.
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 380 kcal
  
  

• Total Fat: 25 g
  
  

• Saturated Fat: 10 g
  
  

• Cholesterol: 125 mg
  
  

• Sodium: 350 mg
  
  

• Total Carbohydrates: 10 g
  
  

• Dietary Fiber: 2 g
  
  

• Sugars: 5 g
  
  

• Protein: 30 g