Slow Cooker Chicken Korma with Rice
Ingredients
- For the Chicken Korma
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup plain yogurt (full-fat preferred)
- 1 cup coconut milk
- 1 cup tomato puree or crushed tomatoes
- 2 tablespoons vegetable oil or ghee
- 2 tablespoons korma curry paste OR homemade spice blend (see notes)
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon chili powder (optional for heat)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ cup cashews or almonds, blended into a paste with ¼ cup water (optional for richness)
- Fresh cilantro for garnish
- For Serving
- Cooked basmati rice
- Extra cilantro
- Lemon wedges (optional)
Instructions
- Step 1: Prep the Base ; Chop onion, mince garlic, and grate ginger. Blend cashews with water to make a paste if using.
- Step 2: Add Ingredients to Slow Cooker : Add chicken pieces to the bottom. Add onions, garlic, ginger, spices, and salt. Pour in yogurt, coconut milk, tomato puree, and oil. Stir gently to combine.
- Step 3: Slow Cook : Cover with the lid. Cook on high for 4–5 hours or on low for 6–7 hours. Stir once halfway if possible.
- Step 4: Final Adjustments : If sauce is too thin, simmer uncovered for 10–15 minutes or stir in a cornstarch slurry. If too thick, add a splash of coconut milk or broth.
- Step 5: Serve : Fluff cooked basmati rice. Serve korma over rice. Garnish with cilantro.