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Slow Cooker Chicken Korma

This chicken korma is a rich, fragrant curry made effortlessly in the slow cooker. Juicy chicken thighs simmer in a velvety sauce infused with warming spices, coconut milk, and nuts, resulting in a tender, flavorful dish with a luxurious texture. Perfectly cooked, it offers a comforting, aromatic meal with minimal fuss.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably
  • 1 can full-fat coconut milk
  • 1 large onion finely diced
  • 2 teaspoons toasted cumin ground
  • 2 teaspoons toasted coriander ground
  • 0.5 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1 handful almonds or cashews lightly toasted
  • 2 tablespoons oil for sautéing
  • 1 bunch fresh cilantro chopped, for garnish
  • to taste salt adjust as needed

Equipment

  • Crockpot
  • Saute pan
  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Ladle or spoon

Method
 

  1. Toast the cumin, coriander, and turmeric in a dry sauté pan over medium heat until fragrant, about 2 minutes. Transfer to a small bowl.
  2. In the same pan, add oil and cook the diced onions over medium heat until translucent and slightly caramelized, about 8-10 minutes. This deepens their sweetness and flavor.
  3. Meanwhile, cut the chicken thighs into bite-sized pieces. Set aside.
  4. Add the chicken pieces to the sauté pan and cook for 3-4 minutes until lightly browned on all sides.
  5. Transfer the cooked onions and chicken to your slow cooker. Stir in the toasted spices, garam masala, coconut milk, and a pinch of salt.
  6. Cover and cook on low for 6 hours, until the chicken is tender and the sauce is thickened and fragrant.
  7. About 15 minutes before serving, roughly chop the toasted almonds or cashews and stir them into the curry for added texture.
  8. Once cooking is complete, taste and adjust seasoning with more salt if needed. Garnish with chopped cilantro and a squeeze of lemon for brightness.
  9. Serve hot over steamed basmati rice or with warm naan, enjoying the fragrant, creamy, and tender chicken korma.