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Slow Cooker Chicken Korma

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A rich and creamy Chicken Korma cooked to perfection in a slow cooker, infused with aromatic spices reminiscent of Indian cuisine.

Ingredients

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  • 3/4 cup full-fat Greek yogurt
  • 1 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/4 tsp curry powder (mild or medium)
  • 2 tsp turmeric (divided)
  • 1 tsp chili powder
  • 1 tsp chili flakes
  • 1 lemon (zested)
  • 2.2 lbs boneless, skinless chicken thighs (halved)
  • Salt and pepper (to season)
  • 1 medium yellow onion (chopped)
  • 1 shallot (finely chopped)
  • 6 cloves garlic (minced)
  • 2-inch fresh ginger (minced)
  • 1 tbsp olive oil (plus more if needed)
  • 4 tbsp tomato paste
  • 1 2/3 cups full-fat coconut milk

Instructions

  1. Prepare the Marinade: In a large bowl, mix the Greek yogurt with garam masala, cumin, coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest.
  2. Marinate the Chicken: Season the chicken thighs with salt and pepper, then add to the marinade and coat thoroughly. Cover and let marinate.
  3. Brown the Chicken: Heat olive oil in a skillet, remove chicken from marinade and brown on all sides, about 2 to 3 minutes per side.
  4. Sauté the Aromatics: In the same skillet, sauté onion, shallot, garlic, and ginger for about 10 minutes.
  5. Combine the Sauce: Stir in the reserved marinade, tomato paste, remaining turmeric, and coconut milk, then simmer.
  6. Slow Cook the Chicken: Return browned chicken to the slow cooker and cover. Cook on low for 6 hours or high for 3 hours.
  7. Serve: Garnish with cilantro, toasted almonds, or Greek yogurt. Serve with rice or naan.

Notes

For the best flavor, marinate the chicken overnight. Adjust the chili levels according to your taste preference.

Nutrition

Find it online: https://tashirecipez.com/slow-cooker-chicken-korma/

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