Slow Cooker Chicken Korma – A Flavorful, Creamy Dish with Minimal Effort

This Slow Cooker Chicken Korma is a perfect blend of tender chicken, rich spices, and creamy coconut milk, making it the ultimate comfort food. The chicken is marinated in a blend of yogurt and spices, resulting in a flavorful base. The slow cooking process allows the spices to infuse into the chicken, making it incredibly tender and juicy. The addition of coconut milk gives the dish a smooth, creamy texture, while the turmeric and garam masala provide depth and warmth. Perfect for a weeknight dinner or a cozy weekend meal!

Ingredients:

For the Marinade and Chicken:

• 175g 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
  
  

• 1 kg boneless, skinless chicken thighs, halved
  
  

• Salt and pepper, to season
  
  

For the Base:

• 1 medium yellow onion, chopped
  
  

• 1 shallot, finely chopped
  
  

• 6 cloves garlic, minced
  
  

• 2-inch piece of fresh ginger, minced
  
  

• 1 tablespoon olive oil
  
  

• 4 tablespoons tomato paste
  
  

• 400ml full-fat coconut milk
  
  

Directions:

1. Marinate the chicken: In a large bowl, combine Greek yogurt with garam masala, cumin, coriander, curry powder, 1 teaspoon turmeric, chili powder, chili flakes, and lemon zest. Season the chicken with salt and pepper, then add it to the marinade. Coat the chicken thoroughly and marinate for at least 30 minutes at room temperature or overnight in the fridge.
   
   

2. Brown the chicken: Heat olive oil in a skillet over medium heat or use the sauté function on your slow cooker. Brown the chicken on all sides in batches, about 2–3 minutes per side. Set aside the browned chicken.
   
   

3. Sauté aromatics: In the same skillet or slow cooker, add more oil if necessary and sauté the onion, shallot, garlic, and ginger for 10 minutes, until golden and aromatic.
   
   

4. Build the sauce: Stir in the reserved marinade, tomato paste, remaining 1 teaspoon turmeric, and coconut milk. Bring the mixture to a gentle simmer, stirring to combine.
   
   

5. Slow cook: Return the browned chicken to the slow cooker and stir to coat with the sauce. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the flavors are infused.
   
   

6. Serve: Garnish with fresh coriander and serve with basmati rice or naan bread. Enjoy!
   
   

Nutritional Value (per serving):

• Calories: 535 kcal
  
  

• Carbohydrates: 12g
  
  

• Protein: 39g
  
  

• Fat: 36g
  
  

• Saturated Fat: 10g
  
  

• Polyunsaturated Fat: 8g
  
  

• Monounsaturated Fat: 15g
  
  

• Trans Fat: 0.2g
  
  

• Cholesterol: 210mg
  
  

• Sodium: 325mg
  
  

• Potassium: 790mg
  
  

• Fiber: 2g
  
  

• Sugar: 5g
  
  

• Vitamin A: 742IU
  
  

• Vitamin C: 8mg
  
  

• Calcium: 88mg
  
  

• Iron: 4mg