Slow Cooker Chicken Korma Recipe (Creamy & Delicious)

Name: Slow Cooker Chicken Korma
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 2 pounds boneless skinless chicken thighs; 1 cup tomato sauce; 1 ½ cups unsweetened coconut milk; 2 tablespoons curry powder; ½ teaspoon red pepper flakes; 1 teaspoon salt

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Make delicious Chicken Korma with only 6 ingredients! Creamy, flavorful curry made effortlessly in your slow cooker. Perfect weeknight dinner solution.

A white plate filled with shredded chicken korma in a creamy sauce served over a bed of white rice, with part of a striped napkin visible beside the plate.

🍲 Despite the simplified ingredient list, this korma delivers the rich, creamy taste you would expect from your favorite Indian restaurant!

My 2 Best Tips For Making Chicken Korma
Slow Cooker Chicken Korma Recipe
How To Make Chicken Korma
Recipe FAQs
More Delicious Chicken Recipes To Try

My 2 Best Tips For Making Chicken Korma

Coconut Milk: Always use full-fat, unsweetened coconut milk for the richest, creamiest texture – light versions won’t give the same luxurious mouthfeel.

Chicken Choice: Boneless thighs stay incredibly tender and juicy during slow cooking, while chicken breasts can become dry and tough.

🩷 Melissa

I think it’s fun to recreate our favorite take-out meals at home, and this curry doesn’t disappoint!

These are my well-learned best practices for making curry:

1. Stir the curry powder thoroughly with the liquid ingredients before adding chicken to ensure even flavor distribution throughout.

2. Let the finished korma sit for 10 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

3. Easily adjust the spice level by adding more or fewer red pepper flakes to suit everyone’s taste preferences.

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Slow Cooker Chicken Korma

By: Melissa Griffiths

Make delicious Chicken Korma with only 6 ingredients! Creamy, flavorful curry made effortlessly in your slow cooker. Perfect weeknight dinner solution.

Prep: 10

Cook: 3

Total: 3 10

Servings:

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Equipment

Slow Cooker

Ingredients

▢ 2 pounds boneless skinless chicken thighs
▢ 1 cup tomato sauce
▢ 1 ½ cups unsweetened coconut milk
▢ 2 tablespoons curry powder
▢ ½ teaspoon red pepper flakes
▢ 1 teaspoon salt

Instructions

Add all of your ingredients to a slow cooker. Stir to combine and make sure your chicken is evenly covered.
Cook your korma on high heat for 3 hours. After 3 hours, use two large forks to shred your chicken and give the korma a quick stir. (For a longer, gentler cooking method, you can prepare this korma on low heat for 6 hours instead.)
Serve over rice or veggies and enjoy!

Video

Notes

Slow Cooker Size: 4-quart

Texture Preference: If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate and concentrate the flavors.

Serving Suggestions: This curry pairs perfectly with fluffy basmati rice and warm naan bread. Fresh cilantro makes an excellent finishing touch as a garnish.

Storage and Reheating:

Leftover korma stays fresh in the refrigerator for up to 3 days.
When reheating in the microwave, warm for approximately one minute and place a paper towel or plate over the bowl to avoid messy splattering.

Nutrition

Calories: 502kcal, Carbohydrates: 10g, Protein: 47g, Fat: 31g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 215mg, Sodium: 1093mg, Potassium: 1026mg, Fiber: 4g, Sugar: 5g, Vitamin A: 423IU, Vitamin C: 7mg, Calcium: 59mg, Iron: 5mg

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How To Make Chicken Korma

A plate with raw chicken thighs, a bowl of coconut milk, tomato sauce, curry powder, and a dish of salt and red chili flakes arranged on a white surface—these are perfect ingredients for making delicious chicken korma.

Step 1: Gather all the ingredients – boneless skinless chicken thighs, tomato sauce, unsweetened coconut milk, curry powder, red pepper flakes, and salt.

A black slow cooker containing chicken korma with a mixture of red sauce, white cream, and yellow powdered spices sits on a white marble surface.

Step 2: Add all of your ingredients to a slow cooker. Stir to combine and make sure your chicken is evenly covered.

A crockpot filled with shredded chicken korma in a rich brown sauce, sitting on a white marble surface.

Step 3: Cook your korma on high heat for 3 hours. After 3 hours, use two large forks to shred your chicken and give the korma a quick stir.

A white plate filled with shredded chicken korma served over a bed of white rice, with a fork and spoon placed beside the plate on a white marble surface.

Step 4: Serve over rice or veggies and enjoy!

Recipe FAQs

Can I make this on the stovetop instead?

Yes, simmer all ingredients in a covered pot on low heat for 45-60 minutes, stirring occasionally, until chicken is tender and easily shredded.

Is this recipe dairy-free?

Yes, this korma is naturally dairy-free since it uses coconut milk instead of heavy cream or yogurt, making it perfect for those with dairy sensitivities.

Can I add vegetables to this recipe?

Yes, add diced potatoes, bell peppers, or peas during the last hour of cooking. Root vegetables like carrots can be added from the beginning with the chicken.