Slow Cooker Chicken Korma
Make delicious Chicken Korma with only 6 ingredients! Creamy, flavorful curry made effortlessly in your slow cooker. Perfect weeknight dinner solution.
Servings: 4
Equipment
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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