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- 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 tablespoon garam masala - 1 teaspoon turmeric - 1 teaspoon paprika - 1 teaspoon red chili powder (adjust to your spice preference) - Salt, to taste - Fresh cilantro leaves, for garnish - Cooked basmati rice, for serving - 1 can (13.5 oz) full-fat coconut milk - 1 cup plain yogurt (preferably whole milk) In this dish, I focus on simple yet bold flavors. The chicken thighs bring rich taste and stay juicy. I like using a large onion, as it adds sweetness. Garlic and ginger create a warm, fragrant base. The spices play a key role. Ground cumin and coriander bring earthiness. Garam masala adds warmth and depth. I use turmeric for its bright color and health benefits. Paprika gives a touch of sweetness, while red chili powder lets you control the heat. For serving, I love to garnish with fresh cilantro. It brightens the dish and adds freshness. Pairing it with fluffy basmati rice balances the rich korma. The coconut milk and yogurt make the sauce creamy and smooth. This recipe is both simple and flavorful, perfect for any dinner. Just gather these ingredients, and you’re ready to cook! {{ingredient_image_2}} First, I heat the vegetable oil in a large skillet. I set the heat to medium. I add the finely chopped onion and sauté until it turns golden brown. This takes about 5-7 minutes. I stir the onions to avoid burning. Next, I add the minced garlic and freshly grated ginger. I stir for 1-2 minutes until the mixture smells amazing. Now, I carefully transfer the aromatic onion mixture to the slow cooker. I add the chicken chunks next. Then, I pour in the full-fat coconut milk and plain yogurt. I sprinkle all the spices: ground cumin, ground coriander, garam masala, turmeric, paprika, and red chili powder. I season with salt to taste and gently stir everything together. I want to make sure the chicken is well-coated in the flavorful mix. For cooking, I cover the slow cooker with its lid. I set it to low heat for 6-7 hours or high heat for about 3-4 hours. I choose low heat for tender chicken. I check when the chicken is juicy and fully cooked. After it’s done, I give the korma a gentle stir. This helps mix the sauce well. I taste it and adjust the seasoning if needed. To make the best chicken korma, start with spice levels. You can change the spice to fit your taste. If you like it mild, use less red chili powder. If you want it spicy, add more. Taste as you go to find your perfect level. For creamy consistency, use full-fat coconut milk and whole milk yogurt. This gives the dish a rich texture. Make sure to stir well before serving. It helps mix all the flavors and keeps it smooth. When serving, pair the korma with fluffy basmati rice. It soaks up the sauce nicely. You can place the korma in a wide bowl to show off its color. Garnish with fresh cilantro. It adds a bright touch. A slice of lime on the side gives a nice pop of flavor. If your slow cooker is crowded, keep the chicken in a single layer. This helps it cook evenly. If you have too much food, cook in batches to avoid steaming. For best results, don’t lift the lid too often. Each time you do, heat escapes and cooking time increases. Trust the process and let it cook! Pro Tips Marinate for More Flavor: For an even richer taste, marinate the chicken in the yogurt and spices for a few hours or overnight before cooking. This allows the flavors to deeply penetrate the meat. Adjust the Spice Level: Customize the heat of your korma by varying the amount of red chili powder. Start with less, and add more gradually to suit your personal preference. Vegetable Variations: Feel free to add vegetables like peas, carrots, or bell peppers to the slow cooker for added nutrition and color. Just add them in the last hour of cooking to prevent overcooking. Serving Suggestions: Pair your chicken korma with naan bread or poppadoms for a complete meal. They are perfect for scooping up the delicious sauce! {{image_4}} You can switch the chicken for different proteins. Boneless chicken breast works well. It stays juicy and cooks nicely. If you want a vegetarian dish, try chickpeas or tofu. Both options soak up the rich flavors. You can change the spice level to fit your taste. For a mild korma, use less red chili powder. I suggest starting with half a teaspoon. If you like heat, add more chili powder for a spicy kick. You can also mix in fresh herbs like cilantro or mint for extra flavor. If you need a coconut milk alternative, try almond milk or soy milk. They make the dish lighter but still tasty. For yogurt, you can use low-fat or dairy-free options like coconut yogurt. These swaps keep the creamy texture while meeting different dietary needs. To store your chicken korma, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. In the fridge, your korma lasts about 3 to 4 days. Always check for any signs of spoilage before eating. Freezing chicken korma is easy. Use a freezer-safe container or bag. Make sure to leave some space for expansion. Your korma can stay frozen for up to 3 months. When ready to eat, take it out and thaw it overnight in the fridge. Reheat it in a pot or microwave until it's hot throughout. To enjoy your stored korma, reheat it gently. This helps keep the flavors rich. You can add a splash of coconut milk or yogurt if it seems too thick. Serve it over fresh basmati rice. It pairs well with naan bread or a fresh salad for a balanced meal. Slow Cooker Chicken Korma takes about 6-7 hours on low heat. If you choose high heat, it cooks in about 3-4 hours. Both methods allow the chicken to become tender and juicy. I often recommend the low setting for deeper flavor development, but high heat works well in a pinch. Yes, you can use other meats for this korma. Boneless chicken breast works well if you prefer leaner meat. For a different twist, try lamb or beef. Keep in mind that cooking times may change slightly based on the meat you choose. If you want a vegetarian option, chickpeas or tofu can substitute the chicken. Serve Slow Cooker Chicken Korma with fluffy basmati rice. The rice soaks up the rich sauce and balances the flavors. You can also add naan bread for dipping. Fresh cilantro on top adds color and flavor. For a refreshing side, consider a cucumber salad or yogurt raita. You now know how to make Slow Cooker Chicken Korma step by step. We covered the key ingredients, spices, and cooking methods. Remember to adjust flavors to your taste and try different proteins if desired. Store leftovers correctly for tasty meals later. Slow Cooker Chicken Korma is easy, flavorful, and perfect for any meal. Enjoy experimenting with this beloved dish!

Slow Cooker Chicken Korma

A rich and flavorful chicken korma made in a slow cooker, featuring tender chicken thighs simmered in a creamy coconut and yogurt sauce with aromatic spices.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Indian
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup plain yogurt (preferably whole milk)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon red chili powder (adjust to your spice preference)
  • to taste salt
  • to garnish fresh cilantro leaves
  • for serving cooked basmati rice

Instructions
 

  • In a large skillet, heat the vegetable oil over medium heat. Once hot, add the finely chopped onions and sauté them until they turn a lovely golden brown, which should take about 5-7 minutes. Stir occasionally to prevent burning.
  • Add the minced garlic and grated ginger into the skillet, stirring for another 1-2 minutes until the mixture becomes fragrant and the garlic is softened.
  • Carefully transfer the aromatic onion mixture to the slow cooker. Add the chicken chunks, then pour in the coconut milk and plain yogurt. Sprinkle in all the spices: ground cumin, ground coriander, garam masala, turmeric, paprika, and red chili powder.
  • Season with salt according to your taste preferences. Gently stir everything together to ensure the chicken is thoroughly coated in the flavorful mixture.
  • Cover the slow cooker with its lid and set it to low heat for 6-7 hours, or high heat for about 3-4 hours. Cook until the chicken is tender, juicy, and fully cooked through.
  • After cooking, give the korma a gentle stir to break up any large pieces of chicken and perfectly mix the sauce. Taste and adjust seasoning if needed, adding more salt or spices to your liking.
  • Serve the delectable chicken korma hot over fluffy basmati rice, and garnish generously with fresh cilantro leaves.

Notes

For an appealing presentation, serve the korma in a wide, shallow bowl topped with a sprinkle of chopped cilantro. Consider adding a slice of fresh lime or lemon on the side for an extra burst of brightness.
Keyword chicken, coconut, korma, slow cooker, spicy