Slow Cooker Chicken Korma Curry

An overhead shot of a bowl of chicken korma.

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! Serve with rice, and warm naan or roti bread.

5 from 3 votes

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Course: Dinner

Cuisine: Indian

Prep Time: 10

Cook Time: 3

Marinating Time: 30

Total Time: 3 40

Servings: serves

Calories: 746kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Frying pan
slow cooker (crock pot)

Ingredients

For the marinade

200 g greek yoghurt natural yoghurt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1 teaspoon ground ginger
1 teaspoon ground coriander
¼ teaspoon ground chilli powder or more (to your taste)
2 teaspoon caster sugar
2 teaspoon minced garlic
1 teaspoon salt

For the curry

600 g chicken thighs cut into half
1 tbs olive oil
1 brown onion finely diced
2 tbs tomato paste
⅓ cup sultanas or raisins
200 ml chicken stock liquid
400 g coconut milk or coconut cream
6 tbs almond meal ground almonds

Instructions

Whisk the marinade ingredients together in a large bowl.
Add the chicken thighs and mix until well coated.
Cover with plastic wrap and refrigerate for a minimum of 30 minutes (up to 12 hours).
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.
Place the seared chicken and onion into the slow cooker bowl.
Add any remaining marinade, tomato paste, sultanas and liquid chicken stock.
Stir.
Cook for 3 hours on HIGH or 6 hours on LOW.
With 30 minutes cooking time remaining, add the coconut milk and almond meal. Stir through.
Serve with basmati rice, fresh coriander and flaked almonds (optional).

Notes

RECIPE NOTES & TIPS

You can use chicken breast instead of chicken thighs if you prefer.
Sear the chicken pieces prior to slow cooking to seal the juices in.
Use full fat coconut milk (or coconut cream) 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.

Nutrition