Why Make This Recipe
Slow Cooker Chicken Korma is a delicious and comforting dish that brings the warmth of Indian cuisine to your kitchen. It combines tender chicken with rich and creamy sauce, making it perfect for any night of the week. The slow cooker does most of the work, allowing you to enjoy a flavorful meal with minimal effort. This recipe is great for busy families or anyone looking to impress guests with an exotic dish that’s easy to prepare.
How to Make Slow Cooker Chicken Korma
Ingredients:
- 175 g full-fat Greek yogurt
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp mild or medium curry powder
- 2 tsp turmeric (divided)
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
- 1 kg boneless (skinless chicken thighs, halved)
- Salt and pepper (to season)
- 1 medium yellow onion (chopped)
- 1 shallot (finely chopped)
- 6 cloves garlic (minced)
- 2-inch piece of fresh ginger (minced)
- 1 tbsp olive oil (plus more if needed)
- 4 tbsp tomato paste
- 400 ml full-fat coconut milk
Directions:
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Marinate the Chicken: In a large bowl, mix the Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 teaspoon of turmeric, chili powder, chili flakes, and lemon zest. Add the chicken thighs and coat well. Let it marinate for at least 30 minutes or overnight in the fridge.
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Brown the Chicken: Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade (let the excess drip off) and brown the chicken pieces on all sides. This usually takes about 5-7 minutes. Once browned, place the chicken in the slow cooker.
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Sauté Aromatics: In the same skillet, add the chopped onion, shallot, garlic, and ginger. Sauté for about 3-5 minutes until softened. Add the remaining teaspoon of turmeric and stir for another minute. Transfer the mixture to the slow cooker.
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Build the Sauce: In the slow cooker, add the tomato paste and coconut milk. Stir well to combine everything with the chicken.
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Slow Cook: Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and the sauce thickened.
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Serve: Once cooked, taste and add salt and pepper as needed. Serve hot with rice or naan.
How to Serve Slow Cooker Chicken Korma
Serve your Chicken Korma over a bed of fluffy basmati rice or with warm naan bread. You can garnish it with fresh cilantro, lime wedges, or a sprinkle of chili flakes for an extra kick.
How to Store Slow Cooker Chicken Korma
Allow any leftovers to cool completely before transferring them to an airtight container. You can store it in the fridge for up to 3-4 days. If you want to keep it longer, freeze it for up to 3 months. Make sure to reheat thoroughly before serving.
Tips to Make Slow Cooker Chicken Korma
- For a spicier flavor, increase the amount of chili powder and chili flakes.
- If you want to add more vegetables, consider throwing in some peas or bell peppers during the last hour of cooking.
- Make sure to brown the chicken, as this adds depth of flavor to your dish.
Variation
If you’re looking for a vegetarian option, you can replace the chicken with chickpeas or tofu. Adjust the cooking time accordingly, as they will cook faster than chicken.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless chicken breast, but thighs are recommended for better flavor and moisture.
2. Can I use low-fat yogurt and coconut milk?
You can use low-fat options, but the dish may not be as rich and creamy.
3. Is it necessary to marinate the chicken?
Marinating enhances the flavor and tenderness of the chicken, but if you’re short on time, you can skip this step. Just ensure to season the chicken well before browning it.
