Slow Cooker Chicken Korma Curry

My slow cooker chicken korma curry is quick and simple to prepare, and is an easy fuss-free family dinner that's kid-friendly too!

Tender chicken is slow cooked a lightly spiced sauce rich with coconut milk and almond meal. Serve with fluffy rice, naan bread or roti for the most delicious dinner loved by young and old!

Chicken korma in the slow cooker is one of my favourite quick and easy midweek dinners. Similar to my slow cooked butter chicken, this chicken korma, made with coconut milk, is a mild and kid-friendly curry because of the sweet and creamy taste.

I just love using my slow cooker to make family dinners - from classics such as apricot chicken, to a creamy Tuscan chicken served over pasta, or a risotto loaded with chicken and mushroom to fall-apart pulled pork.

These dishes made in the slow cooker require minimal prep - you can pop it on in the morning knowing that come dinner time, you will have a delicious dinner ready to enjoy.

Why You're Going To Love This Recipe

• Family friendly curry - this slow cooker chicken korma curry with coconut milk is rich and creamy with bursts of sweetness from sultanas. The spices used in this curry are fragrant rather than hot and spicy!
• Cheaper and tastier than take out curry. Especially if you can pick up chicken on special too!
• Bulk it up to feed extra's - by serving chicken korma curry with plenty of rice, some steamed greens and plenty of naan bread, this dish can easily extend to feed a crowd!
• Set and forget recipe - it's perfect for busy weeknights - marinate the chicken the night before, then pop in the slow cooker and leave to cook during the day!

What You Need

This slow cooker korma is made with a handful of simple ingredients.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Greek yoghurt - or natural yoghurt. If you want to make this curry dairy free, use a dairy free yogurt.
• Ground spices - the spices used to make this chicken korma recipe are fragrant rather than hot to make this korma suitable for kids. I have included ground chilli powder, which you can easily adjust to suit your family's tastes.
• Garlic - fresh garlic, or minced garlic from a jar.
• Chicken thighs - I like using chicken thighs as they are more tender, but you can use chicken breast if you prefer. Cut thigh fillets in half, or into large chunks, depending on the size of the thighs.
• Onion - use a medium brown or yellow onion.
• Tomato paste - adds flavour and colour.
• Sultanas - or raisins. These absorb all the delicious flavours during cooking and provide bursts of sweetness.
• Chicken stock - or you can use liquid vegetable stock if you prefer, or powdered chicken stock mixed with water. I use a good quality store bought liquid chicken stock for convenience, but you can also make your own if you like.
• Coconut milk - or coconut cream. In this instance, I used coconut cream, but either is fine to use.
• Almond meal - also known as ground almonds and usually found in the baking section at the supermarket. The almond meal helps to thicken the curry as well as adding a delicious flavour.

Equipment Required 

• Bowl and spoon - to marinate the chicken.
• Frying pan - to sear the chicken.
• Slow cooker or crockpot.

Note: If your slow cooker can sear as well, there's no need for a frying pan.

Step By Step Instructions

This slow cooker chicken korma curry takes just 20 minutes to prepare, then let the slow cooker do the rest of the work and come home to a delicious flavour packed, warming chicken korma!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Marinate The Chicken

Whisk the marinade ingredients together in a large bowl and add the chunks of chicken thighs.

Mix until the chicken is well coated. Cover with plastic wrap and refrigerate for a minimum of 30 minutes (you can leave it to marinate for up to 12 hours). 

Step 2 - Sear The Chicken

Heat the oil in a frying pan over medium/high heat (or in a searing slow cooker). Cook the onion and marinated chicken pieces until the onion has softened and the chicken is seared on both sides. 

Step 3 - Slow Cook

Place the seared chicken and onion into the slow cooker bowl. Add any remaining marinade as well as the tomato paste, sultanas and liquid chicken stock. Stir to combine.

Cook for 3 hours on HIGH or 6 hours on LOW. 

Step 4 - Add The Remaining Ingredients

With 30 minutes cooking time remaining, add the coconut milk (or coconut cream).

Then add the almond meal / ground almonds. Stir through, then continue to cook for the final 30 minutes.

Serve with basmati rice, fresh coriander and flaked almonds, and lots of warm naan or roti bread! (optional).

Expert Tips

• You can use chicken breast instead of chicken thighs in this slow cooker chicken korma curry if you prefer.
• Use full fat coconut milk rather than light coconut milk for the creamiest and richest flavour.
• This is a mild curry - so if you want a little extra spicy heat add a pinch more chilli powder.
• Serve with basmati rice, fresh coriander, flaked almonds (optional) and lots of warm naan or roti bread to soak up all the delicious fragrant curry.
• Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

FAQs

Related Recipes 

If you love easy slow cooker dinners as much as I do, here are some of our favourites:

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