Slow Cooker Chicken Korma Recipe

On busy days, cooking with the slow cooker just makes everything so much easier. When we’ve got activities after school and busy work schedules, knowing that our evening meal is ready and waiting is a huge relief. I definitely have some favourite recipes, and my slow cooker chicken korma is one of them. I just cook some rice and heat up some naan bread, and we’re ready to eat in no time.

Utilising a variety of spices and ingredients, this dish brings the aromatic flavours of India right to your kitchen. The chicken turns out incredibly tender thanks to the slow-cooking method, with the rich, creamy sauce absorbing into every nook and cranny. The result is a delightful meal for a cosy family dinner.

You can also customise this dish to your liking too. You can easily adjust the spices to suit your taste buds, whether you prefer a milder version or something with a bit more heat. The resulting dish can be served with cauliflower rice for a lighter option or traditional basmati rice to soak up every last drop of that delectable sauce. Enjoy, and don’t be surprised when your friends and family start asking you for the recipe!

Slow Cooker Chicken Korma Recipe

If you want to crack on and make this tasty meal, jump down to the recipe card at the bottom of the post.

Ingredients

• 500g chicken breast, diced
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp fresh ginger, grated
• 1 green chilli, chopped (optional)
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp chilli powder (optional)
• 1/2 tsp ground coriander
• 250ml water
• 200ml coconut cream
• 1 tbsp vegetable oil
• Salt, to taste
• Cooked basmati rice or cauliflower rice to serve

Prep Time

• 15 minutes (plus 30 minutes of marinating time if possible)

Cook Time

• 4-6 hours

Servings

• Serves 4

Calories

• Approximately 450 calories per serving (excluding rice)

To start your slow cooker chicken korma, prepare the chicken breast by cutting it into bite-sized cubes. You can marinate the chicken in a mixture of yoghurt, cumin, turmeric, ginger, and a pinch of salt for at least 30 minutes to enhance the flavours.

Heat vegetable oil in a pan over a medium heat, and brown the marinated chicken along with the chopped onion, garlic, and ginger. Make sure to seal the meat (about 2 minutes) before transferring the chicken to your slow cooker.

Meanwhile, blend the onion, garlic, ginger, and green chilli (if using) in a blender until smooth. Add the blend, water, and salt to the slow cooker in order to immerse the chicken. Set the cooker to a low setting and cook for 4-6 hours, depending on your slow cooker.

Towards the end of the cooking time, stir in the coconut cream to give the korma its creamy texture. If you prefer a thicker sauce, you can mix cornstarch with water and stir it into the slow cooker.

Serve your slow cooker chicken korma over a bed of steaming basmati rice or cauliflower rice for a lighter option. Enjoy this delicious, flavoursome dish that fills your kitchen with fantastic aromas!

Additional Tips and Tricks

As with any of my recipes, feel free to experiment and come up with your own variation. 

Adjusting Spices

Feel free to experiment with the spices in your slow cooker chicken korma, depending on your personal taste preferences. If you prefer a milder flavour, you can reduce the amount of chilli powder or use a milder curry paste. On the other hand, if you like your korma spicier, go ahead and increase the chilli powder or add in some extra fresh chillies. Remember, it’s easier to add more spices later than to take them away, so start cautiously and adjust as needed.

Thickening the Sauce

Sometimes you might find that the sauce for your chicken korma is too watery after cooking in the slow cooker. The slow cooker doesn’t thicken things up anywhere near as much as cooking on the hob. If that’s the case, you can use cornstarch to thicken it up. Mix a tablespoon of cornstarch with two tablespoons of water and stir it into the sauce towards the end of the cooking time. Let it simmer for a few more minutes, and you should notice the sauce thickening as the cornstarch cooks.

Here are a few other tips to help you create a delicious slow cooker chicken korma:

• When browning the chicken and sautéing the garlic and onions, use vegetable oil instead of butter for a dairy-free option.
• If you’re using a shop-bought curry paste, make sure to select a dairy-free one if you want to make your chicken korma dairy-free.
• For the best results, use basmati rice when serving your slow cooker chicken korma. This type of rice has a lovely, delicate aroma and texture that perfectly complements the korma’s flavours.
• As the chicken cooks in the slow cooker, it’ll become more tender, and the flavours of the sauce will really develop. To ensure the chicken is tender, make sure to cook it on low heat for a longer period of time, approximately 6 hours.
• Towards the end of the cooking time, you can taste the sauce and adjust the spices, salt, and other seasonings as necessary to achieve the perfect flavour balance for your slow cooker chicken korma.

Serving and Accompaniments

Rice Options

Rice is a popular option in Indian cuisine, and there are several great choices for you to consider:

• Basmati Rice: A long-grain, aromatic rice renowned for its delicate flavour. It goes well with the Indian spice blend of chicken korma.
• Brown Rice: This whole grain rice option can bring a nuttier flavour and a slightly chewy texture to your dish, creating a delightful contrast with the tender chicken.
• Cauliflower Rice: For a low-carb alternative, consider serving the chicken korma over cauliflower rice. Its delicate flavour won’t overpower the dish and can be prepared with ease.
• Pilau Rice: Add an extra touch of flavour by serving your chicken korma with pilau rice. This tasty side dish is usually spiced with cardamom, cumin, turmeric, cinnamon and bay leaves.

Side Dishes

When it comes to side dishes for chicken korma, you have lots of options to choose from:

1. Naan Bread: This soft, slightly-charred flatbread can be a delightful way to soak up the rich korma sauce and add authenticity to your meal.
2. Chickpea Curry: Adding a side dish with chickpeas can bring richness and additional protein to your meal. The flavours can also complement the korma dish well.
3. Saag Aloo: This is a popular Indian side dish featuring potatoes and spinach in a spiced sauce. It pairs nicely with the creaminess of chicken korma.
4. Raita: A cooling, yoghurt-based side dish that can help balance the warmth of the spices in the chicken korma while providing a contrast in texture.

Alternative Variations

Of course, there are lots of other ways you can cook a tasty chicken korma too.

Instant Pot Method

To make a delicious Chicken Korma in your Instant Pot, follow these steps:

1. Select the “Sauté” function, and add oil and onions to the pot. Cook until onions are soft and golden brown.
2. Add garlic, ginger, curry paste, and other spices such as cinnamon, crushed red pepper, and cayenne pepper for that extra kick to your dish.
3. Stir in the chicken and cook until seared on all sides.
4. Add creamy coconut milk, or full-fat coconut milk for a richer flavour, a bit of tomato sauce and some water (if needed).
5. Close the Instant Pot lid and set the pressure valve to “Sealing”. Cook on high pressure for 15 minutes, followed by a quick pressure release.
6. Stir in coconut cream and arrowroot (to thicken), garnish with fresh cilantro, and let it rest for a couple of minutes before serving.

Serve your Instant Pot Chicken Korma over cauliflower rice or basmati rice and enjoy the flavours of Indian cuisine.

Dairy-Free Option

To make your Chicken Korma dairy-free, replace any heavy cream or yoghurt with coconut cream or full-fat coconut milk. This will maintain the rich, creamy texture while ensuring it’s suitable for those who avoid dairy products. Remember to check your curry paste and other packaged ingredients to ensure they are also dairy-free.

Keto-Friendly Recipe

For a keto-friendly Chicken Korma, make these simple adjustments to the recipe:

• Replace potatoes and traditional rice with cauliflower rice.
• Use full-fat coconut milk or cream to increase the fat content.
• Add chopped vegetables (such as aubergines, courgettes, or mushrooms) for extra nutrients and fibre.
• If you miss the sweetness from raisins, consider adding a small amount of keto-friendly sweetener or a few finely chopped dried cranberries.
• Serve your Keto Chicken Korma with a side of steamed vegetables or a fresh salad to create a filling, healthy meal.

Regardless of which variation you choose to make, you can customise your Chicken Korma to fit your taste preferences and dietary needs. Enjoy the process of creating your own version and savour the delicious flavours of this popular dish!

If you’ve got any leftover coconut milk, you can store it in ice cube trays in the freezer to use for another meal. Have a look at this post with lots of tasty ideas for what to do with leftover coconut milk.