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Crockpot Chicken Korma

This Crockpot Chicken Korma is a fragrant, slow-cooked dish featuring tender chicken simmered in a rich, spiced coconut sauce. The slow cooker melds aromatic spices into the chicken, resulting in a silky, flavorful curry with a comforting, hearty texture. Perfect for busy nights, it offers deep flavor with minimal effort and an inviting aroma.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs cut into 3-4 cm pieces
  • 1 large onion sliced thin
  • 3 cloves garlic minced or grated
  • 1 inch fresh ginger grated
  • 2 teaspoons garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1 cup full-fat coconut milk
  • 1/4 cup toasted almonds or cashews optional, for garnish
  • Salt to taste Salt
  • Lemon or lime juice to taste Fresh lemon or lime juice optional, for brightness
  • Fresh cilantro for garnish Cilantro

Equipment

  • 6-quart slow cooker
  • Chopping board and knife
  • Mixing bowl
  • Ladle

Method
 

  1. Gather your ingredients: slice the onion, mince the garlic, grate the ginger, and cut the chicken into bite-sized pieces.
  2. In a mixing bowl, combine the garlic, ginger, garam masala, turmeric, and cumin to create your spice blend.
  3. Add the sliced onions, chicken pieces, and spice mixture to the slow cooker, layering them evenly.
  4. Pour the coconut milk over the ingredients, ensuring everything is coated and submerged.
  5. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and the sauce is fragrant and slightly thickened.
  6. Once cooked, check the sauce; it should be glossy and cling to the chicken. Taste and add salt or a squeeze of lemon for brightness if desired.
  7. Garnish with toasted nuts and chopped cilantro for added texture and flavor. Serve hot over rice or with naan bread.