Winter days call for something warm and comforting waiting for you at home.
You deserve a meal that feels like a hug after a long day. This slow cooker chicken korma is the ultimate stress-free dinner solution. It fills your kitchen with a gentle, golden aroma that welcomes everyone home.
Why You’ll Love This Slow Cooker Chicken Korma
This recipe is a total winner for busy families who need high protein. It uses pantry staples and lean chicken to keep things healthy and simple. You don’t need fancy skills to get restaurant-quality results at home.
It is perfect for meal prep because the flavors get better overnight. Your kids will love the mild, creamy sauce without any spicy heat. It is a budget-friendly way to enjoy gourmet flavors any night.
Simple Method
Making this dish is as simple as layering ingredients in your pot. You just whisk a quick sauce and let the slow cooker work. There is no sautéing or standing over a hot stove required today.
Even beginner cooks can master this slow cooker chicken korma with ease. It is truly a set-and-forget meal that guarantees a tender and juicy result every time.
Ingredients You’ll Need
These simple ingredients create a rich and authentic flavor profile right in your kitchen.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 0.5 cup mild korma curry paste
- 0.5 cup low-sodium chicken broth
- 0.25 cup almond flour or ground almonds
- 1 cup canned coconut milk
- 0.5 cup plain Greek yogurt
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Step-by-Step Directions
- Place the diced onions, minced garlic, and ginger paste in the bottom of the slow cooker basin.
- Arrange the cubed chicken breast in an even layer over the aromatic base.
- In a small mixing bowl, whisk together the korma curry paste, chicken broth, and almond flour until smooth.
- Pour the curry paste mixture over the chicken, ensuring all pieces are lightly coated.
- Cover and cook on the low setting for 6 hours until the chicken reaches 165 degrees.
- Stir in the coconut milk and Greek yogurt gently to incorporate into the sauce.
- Cover and cook for an additional 20 minutes to allow the sauce to thicken.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve this golden curry over a bed of fluffy basmati rice. Add a piece of warm garlic naan to soak up every drop. Pair it with a crisp side salad for a fresh, balanced meal.
It is a wonderful way to enjoy a cozy night in together. Pack any leftovers into containers for easy and delicious weekday lunches.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for three days. The sauce stays creamy and delicious when reheated slowly on the stove. You can also freeze this meal for a quick future dinner option.
Warm it gently to keep the chicken tender and soft. Avoid boiling the sauce once the yogurt is added to prevent curdling.
Recipe Tips
- Don’t skip the almond flour for a thick, nutty sauce.
- Avoid overcooking the chicken to keep it juicy and tender.
- Substitute coconut milk with heavy cream if you prefer a richer taste.
- Prepare your aromatics the night before to save time in the morning.
- Add a squeeze of lime at the end for a bright finish.
- Use a slow cooker liner for the easiest cleanup ever.
Ways to Switch It Up
- Add a handful of frozen peas for a pop of color.
- Swap chicken for chickpeas to make a hearty vegetarian version.
- Use cauliflower florets for a lower-carb, veggie-packed meal option.
Common Questions
Is this curry spicy?
No, korma is known for being very mild and slightly sweet. It is perfect for children or anyone who avoids heat.
Can I use chicken thighs?
Yes, chicken thighs work beautifully and stay very moist in the slow cooker. Just trim any excess fat before cubing them.
What if I don’t have almond flour?
You can use ground cashews or simply add extra Greek yogurt at the end. The flour mostly helps with the signature thick texture.
I hope this meal brings a little extra warmth to your table this winter. It is truly the simplest way to enjoy a protein-packed, flavorful dinner with your family. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 large yellow onion, finely diced
- 3 cloves garlic , minced
- 1 tablespoon ginger paste
- 0.5 cup mild korma curry paste
- 0.5 cup low -sodium chicken broth
- 0.25 cup almond flour or ground almonds
- 1 cup canned coconut milk
- 0.5 cup plain Greek yogurt
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Place the diced onions, minced garlic, and ginger paste in the bottom of the slow cooker basin.
- Arrange the cubed chicken breast in an even layer over the aromatic base.
- In a small mixing bowl, whisk together the korma curry paste, chicken broth, and almond flour until smooth.
- Pour the curry paste mixture over the chicken, ensuring all pieces are lightly coated.
- Cover and cook on the low setting for 6 hours until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Stir in the coconut milk and Greek yogurt gently to incorporate into the sauce.
- Cover and cook for an additional 20 minutes to allow the sauce to thicken and flavors to meld.
- Season with salt and pepper to taste and garnish with fresh cilantro before serving.
