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Slow Cooker Chicken Korma recipe

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A creamy, aromatic Slow Cooker Chicken Korma infused with fragrant spices and rich coconut milk, perfect for an effortless and comforting meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into chunks
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup almonds, ground
  • 1/2 cup plain yogurt
  • 1 cup coconut milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • Fresh cilantro, chopped for garnish
  • Toasted sliced almonds, for garnish (optional)

Instructions

  1. Heat oil in a skillet over medium heat. Add chopped onions and sauté until translucent and golden brown.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in coriander, cumin, turmeric, garam masala, chili powder, and cinnamon. Cook spices for another minute.
  4. In the slow cooker, add the chicken pieces, sautéed onion-spice mixture, ground almonds, tomato paste, yogurt, coconut milk, salt, and pepper. Stir to combine well.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
  6. Before serving, stir well and adjust seasoning if needed.
  7. Garnish with chopped fresh cilantro and toasted almonds if using.
  8. Serve hot with basmati rice or naan bread.

Notes

For extra richness, add a splash of heavy cream before serving or garnish with fried onions for added texture.

Find it online: https://cubaqueen.com/slow-cooker-chicken-korma-recipe/