Slow Cooker Chicken Korma
Creamy and flavorful, this Slow Cooker Chicken Korma is a comforting dish made with tender chicken, aromatic spices, and a rich sauce that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs Cut into bite-sized pieces
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons coconut oil For sautéing
- 2 teaspoons cumin seeds Can be substituted with ground cumin
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 can (14 oz) coconut milk For creaminess
- 1 cup plain yogurt Adds richness
- Salt to taste
- Fresh cilantro for garnish Chopped
Instructions
Preparation
- Begin by cutting the chicken thighs into bite-sized pieces. Sprinkle salt over them and set them aside.
- In a pan, heat coconut oil over medium heat. Add cumin seeds and sauté for 1-2 minutes until fragrant.
- Include the diced onion, garlic, and ginger. Cook until the onions are translucent.
- Add the coriander powder, turmeric, and garam masala to the mix, stirring for another minute.
- In your slow cooker, add the spice mixture, coconut milk, yogurt, and chicken. Stir well to combine.
Cooking
- Cover the slow cooker, set it on low, and let it cook for 6-8 hours. Alternatively, set on high for about 3-4 hours.
Finishing Touches
- Once done cooking, taste for seasoning and adjust as necessary.
- Garnish with fresh cilantro before serving.
Serving
- Enjoy your korma with rice or naan to soak up the delicious sauce!
Notes
For a thicker sauce, adjust the amount of coconut milk or let it cook longer with the lid slightly ajar. Add vegetables like peas or bell peppers towards the end of cooking. Adjust the spices to suit your taste.