Go Back
The Boat Shed Kitchen

Slow Cooker Chicken Korma

This slow cooker chicken korma is a rich and creamy Indian-inspired curry featuring tender chicken, coconut milk, tomatoes, and warming spices. It’s easy to prepare, deeply comforting, and perfect for serving with rice or warm naan. With minimal prep and a few pantry staples, it’s a restaurant-style dish made right at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken thighs or breasts cut into chunks
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 14 oz can coconut milk
  • 1/2 cup Greek yogurt
  • 1 14 oz can diced tomatoes
  • 3 tablespoons korma curry paste or powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • Fresh cilantro for garnish

Method
 

  1. (Optional) Sauté onion, garlic, and ginger until fragrant.
  2. Place chicken in slow cooker.
  3. Add aromatics, coconut milk, tomatoes, curry paste, spices, salt, and pepper.
  4. Cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
  5. Stir in Greek yogurt (and almonds if using) before serving.
  6. Garnish with cilantro. Serve hot with rice or naan.
  7. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-chicken-korma/

Notes

  • For a thicker sauce, remove the lid during the last 30 minutes of cooking.
  • You can also add a handful of slivered almonds for extra richness and texture.
  • Thighs stay more tender, but breasts work if preferred.