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September 16, 2025
Indian Chicken Korma in the Slow Cooker Recipe
Chicken korma slow cooker recipe creates this mild and delicately fragrant curry with minimal effort while delivering maximum flavor. This gentle curry features a rich, creamy sauce that's perfect for those who prefer less spicy Indian food without sacrificing taste. The slow cooking method allows the aromatic spices to develop fully while keeping the chicken incredibly tender. This comforting dish appeals to all family members with its mild heat and luxurious texture. The creamy sauce pairs beautifully with plain boiled rice, making it an ideal choice for weeknight dinners when you want something special but easy.
This mild, delicately fragrant curry has a rich creamy sauce that sure to be a winner. Serve with plain boiled rice or warm naan bread. This chicken korma tastes even better reheated on the next day.
Prep Time:
20 mins
Cook Time:
7 hrs 15 mins
Total Time:
7 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients
2 onions, quartered
1 large green chile pepper, seeded
3 cloves garlic
1 ½ inch piece fresh ginger root, peeled
1 tablespoon sunflower seed oil
8 boneless, skinless chicken thighs
2 tablespoons butter
1 teaspoon cumin seeds, crushed
1 teaspoon fennel seeds, crushed
4 cardamom pods, crushed
1 teaspoon paprika
1 teaspoon ground turmeric
¼ teaspoon ground cinnamon
11 ounces chicken stock
1 tablespoon white sugar
1 pinch salt
5 tablespoons heavy cream
2 tablespoons ground almonds
Directions
Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.
Cook’s Notes:
You can use ground cashews instead of ground almonds.
You can also cook the korma on High for 3 hours.
Nutrition Facts (per serving)
| 436 | Calories |
| 31g | Fat |
| 15g | Carbs |
| 25g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 436 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 12g | 62% |
| Cholesterol 119mg | 40% |
| Sodium 384mg | 17% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 2g | 8% |
| Total Sugars 7g | |
| Protein 25g | 50% |
| Vitamin C 51mg | 57% |
| Calcium 77mg | 6% |
| Iron 3mg | 17% |
| Potassium 436mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
