Slow Cooker Chicken Korma 

This Slow Cooker Chicken Korma offers a rich and aromatic curry experience with minimal effort. Tender chicken pieces are marinated in a spiced yogurt blend, then slow cooked with coconut milk and tomatoes, resulting in a creamy, flavorful dish. Perfect for busy weeknights, it pairs wonderfully with basmati rice or naan bread.

Full Recipe:

Ingredients

For the Marinade

• 500g (1 lb) chicken thighs or breasts, cut into bite-sized pieces

• 150g (½ cup) plain yogurt

• 1 tablespoon garam masala

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon ground turmeric

• ½ teaspoon chili powder

• Salt, to taste

For the Base

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of fresh ginger, minced

• 1 tablespoon vegetable oil (if not using slow cooker's sear function)

• 2 tablespoons tomato purée

• 400ml (14 oz) coconut milk

Directions

1. Marinate the Chicken: In a bowl, combine yogurt with garam masala, curry powder, cumin, coriander, turmeric, chili powder, and salt. Add the chicken pieces, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to meld.

2. Sauté Aromatics: If your slow cooker has a "sear" function, use it to sauté the chopped onion, minced garlic, and ginger directly in the slow cooker insert until softened and fragrant. If not, heat the vegetable oil in a pan over medium heat, sauté the aromatics until softened, then transfer them to the slow cooker.

3. Brown the Chicken: In the same pan used for the aromatics, brown the marinated chicken pieces on all sides. This step enhances flavor but can be skipped if using the slow cooker's sear function. Once browned, transfer the chicken to the slow cooker.

4. Combine Ingredients: To the slow cooker, add the tomato purée and coconut milk. Stir well to combine all ingredients.

5. Slow Cook: Cover and cook on the low setting for 4 to 6 hours. For a thicker sauce, remove the lid during the last 30 minutes of cooking.

6. Serve: Once the chicken is tender and the sauce has thickened, taste and adjust seasoning if necessary. Serve hot with basmati rice or naan bread.

Nutritional Information (Per Serving)

• Calories: 350 kcal

• Protein: 30g

• Fat: 20g

• Carbohydrates: 10g

• Fiber: 2g

• Sugar: 5g

• Sodium: 600mg