Slow Cooker Chicken Korma recipe
This Slow Cooker Chicken Korma is a rich and creamy Indian curry made with tender chicken simmered in a spiced yogurt and nut sauce, perfect for an effortless flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece of ginger, minced
- 1 cup plain yogurt
- 1/2 cup ground almonds
- 1/4 cup heavy cream
- 3 tbsp vegetable oil
- 2 tbsp Korma curry paste or powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp chili powder
- 1 cup chicken stock
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a pan over medium heat and sauté onions until golden brown.
- Add garlic and ginger and cook for 2 minutes until fragrant.
- Stir in the korma paste, turmeric, coriander, cinnamon, and chili powder; cook for 1 minute.
- Transfer the onion and spice mixture to the slow cooker.
- Add chicken pieces, ground almonds, yogurt, chicken stock, and salt; stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
- Thirty minutes before serving, stir in the heavy cream and adjust seasoning if needed.
- Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Notes
For an extra creamy texture, you can add a tablespoon of cashew paste or garnish with toasted almonds before serving.
Find it online: https://momsgate.com/slow-cooker-chicken-korma-recipe/