Can you make chicken korma in a slow cooker?

Absolutely. The gentle, consistent heat allows the spices to infuse deeply, creating a creamy, complex curry.

How long to cook chicken korma in slow cooker?

Cook for 6–8 hours on LOW or 3–4 hours on HIGH until the chicken is fully tender.

How to thicken chicken korma in slow cooker?

Remove the lid for the last 30 minutes of cooking or stir in a cornstarch slurry for a thicker sauce.

Can I make it without cream or coconut milk?

Yes — blended cashews or full-fat yogurt create a similarly creamy base.

Can I use jar sauce for chicken korma?

Definitely. It’s a great shortcut for nights when you want a fuss-free version.

Can I make this vegetarian?

Yes — swap the chicken for paneer, tofu, or hearty vegetables like cauliflower and carrots.

Slow Cooker Chicken Korma – Creamy, Easy Weeknight Curry

Description

Creamy slow cooker chicken korma with coconut milk, cashews, and warming spices—perfect for an easy, comforting dinner.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs or breasts
½ cup korma paste (or 2–3 tbsp curry paste mixed with garam masala, cardamom, and cumin)
1 can (13.5 oz) coconut milk, full-fat or light
1 large onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp tomato paste
2 tbsp mango chutney
½ cup cashews, soaked and blended with ½ cup chicken broth
2 tbsp ground almonds
1 tsp curry powder
1 tsp turmeric
1 tsp garam masala
½ cup raisins (optional)
½ cup yogurt (optional)
1 can (15 oz) chickpeas or 1 medium sweet potato, cubed
Salt & pepper, to taste

Instructions

Prep the chicken: Cut into bite-sized pieces and season with a pinch of salt.
Optional marination: Coat chicken in yogurt, garam masala, and lemon juice. Rest 30 minutes or overnight.
Layer flavors: Add chicken, korma paste, onions, garlic, ginger, and blended cashew mixture into the slow cooker.
Add liquids & thickeners: Stir in coconut milk, tomato paste, and ground almonds.
Vegetable add-ins: Toss in chickpeas or cubed sweet potato for extra heartiness.
Set & forget: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender.
Finish & adjust: Stir in mango chutney, raisins (optional), and garam masala before serving.
Thicken if needed: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, or cook uncovered for the last 30 minutes.
Serve: Spoon over basmati rice, scoop with naan, or enjoy with cauliflower rice for a lighter version.

Notes

Swap mango chutney with honey or orange juice for sweetness. Use monk fruit for a keto-friendly version. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 650mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 34g
Cholesterol: 105mg

Keywords: slow cooker chicken korma