Slow Cooker Chicken Korma
A delightful blend of spices and creamy coconut milk, Slow Cooker Chicken Korma is perfect for a comforting and flavorful meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten-Free
Ingredients
- 2 pounds chicken thighs, bone-in and skinless
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk (14 oz)
- 2 tablespoons korma curry paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the base: In a slow cooker, place the chopped onions, garlic, and ginger at the bottom.
- Add the chicken thighs on top of the onion mixture.
- Mix the sauce: In a bowl, combine the coconut milk, korma curry paste, cumin, coriander, turmeric, salt, and pepper.
- Combine this mixture evenly over the chicken.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Shred the chicken in the sauce if desired, and serve hot, garnished with fresh cilantro.
Notes
Allow enough time in the slow cooker for the flavors to meld and the chicken to become tender.