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Slow Cooker Chicken Korma

This Slow Cooker Chicken Korma is a cozy, flavor-packed dinner that’s both easy and satisfying. Juicy chicken is marinated in spiced yogurt, then simmered with coconut milk, tomato, and fragrant Indian spices until tender and creamy. With minimal prep and the slow cooker doing the work, it’s a weeknight winner that tastes like a special occasion.

Creamy, comforting, and loaded with flavor, this chicken korma pairs perfectly with fluffy rice and warm naan bread.

Why You’ll Love This Recipe

  • Deep, rich flavor – Slow cooking infuses the chicken with aromatic spices for a sauce that’s layered and complex.
  • Tender chicken – The yogurt marinade ensures soft, fall-apart bites every time.
  • Effortless prep – Just a few steps, then let the slow cooker work its magic.
  • Versatile – Easily adapt with chicken thighs, chicken breasts, or even vegetarian swaps like paneer or tofu.

Ingredients Overview

  • Chicken thighs or breasts – Thighs stay juicy, while breasts make a leaner option.
  • Greek yogurt – Used for marinating the chicken, tenderizing the meat and adding creaminess.
  • Onion, garlic & ginger – The aromatic base for classic curry flavor.
  • Tomato paste – Adds acidity and depth to the sauce.
  • Coconut milk – Brings creaminess and a hint of sweetness.
  • Spice mix – A blend of garam masala, cumin, coriander, curry powder, turmeric, and chili for warmth and flavor balance.

(See the recipe card below for exact amounts.)

How to Make Slow Cooker Chicken Korma

Step 1 – Marinate the chicken
Mix yogurt with spices and lemon zest. Coat the chicken and let it marinate for at least 30 minutes, or overnight for maximum flavor.

Step 2 – Brown the chicken
Sear the marinated chicken in a skillet or using the sear function on your slow cooker. This step adds a rich, caramelized flavor.

Step 3 – Sauté aromatics
Cook onions, garlic, and ginger until golden and fragrant.

Step 4 – Build the sauce
Stir in tomato paste, coconut milk, and the reserved marinade. Mix well until smooth.

Step 5 – Slow cook
Add the chicken back to the pot, coat in the sauce, and cook on low for 6 hours (or high for 3 hours) until tender.

Step 6 – Serve
Finish with chopped fresh coriander, toasted almonds, or a swirl of yogurt. Serve hot with basmati rice, naan, or pilau rice.

Variations

  • Lean version – Use chicken breasts instead of thighs.
  • Vegetarian – Swap the chicken for paneer or tofu.
  • Dairy-free – Replace Greek yogurt with a plant-based yogurt.
  • Spicier korma – Add extra chili powder or sliced fresh chilies.

Expert Tips

  • Marinate overnight for the best flavor and tenderness.
  • Toast your spices briefly before using to deepen their flavor.
  • Cook on low heat for the most tender chicken and to prevent yogurt curdling.
  • Thicken the sauce by removing the lid for the last 30 minutes, or stir in a cornstarch slurry.
  • Taste and adjust with salt, lemon juice, or spice before serving.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooled korma in freezer-safe containers for up to 3 months.
  • Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

Recipe FAQ

Can I make this ahead of time?
Yes! Marinate the chicken the night before, then cook the next day. It also reheats beautifully.

Can I use fresh coconut milk?
Yes, but canned full-fat coconut milk gives the best creamy texture.

What if I don’t like spice?
Simply reduce the chili powder or skip it for a mild, family-friendly version.

Slow Cooker Chicken Korma Recipe

Tender chicken marinated in yogurt, simmered with coconut milk, tomatoes, and warm spices—this slow cooker chicken korma is creamy, comforting, and perfect for any night of the week.

Prep Time: 15 minutes
Cook Time: 6 hours
Servings: 4

Ingredients

  • 175 g Greek yogurt
  • 1 tbsp garam masala
  • 1 tbsp cumin
  • 1 tbsp coriander
  • ¼ tsp curry powder
  • 2 tsp turmeric (divided)
  • 1 tsp chili powder
  • 1 tsp chili flakes
  • Zest of 1 lemon
  • 1 kg boneless chicken thighs (or breasts), halved
  • 1 medium onion, chopped
  • 1 shallot, chopped
  • 6 garlic cloves, minced
  • 2-inch piece ginger, minced
  • 1 tbsp olive oil (plus more as needed)
  • 4 tbsp tomato paste
  • 400 ml coconut milk
  • Salt & pepper to taste

Instructions

  1. Mix yogurt, spices, and lemon zest. Coat chicken and marinate for 30 mins (or overnight).
  2. Brown chicken in a skillet or slow cooker. Set aside.
  3. Sauté onion, shallot, garlic, and ginger until golden.
  4. Stir in tomato paste, coconut milk, and reserved marinade.
  5. Return chicken to the pot. Cook on low 6 hrs or high 3 hrs.
  6. Garnish and serve with rice and naan.