Creamy Chicken Korma Recipe – Easy Slow Cooker Comfort

Name: Creamy Chicken Korma Recipe - Easy Slow Cooker Comfort
Prep time: 15 min
Cook time: PT-489260H1M53S
Total time: PT-489260H1M53S
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 medium-sized onions, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1 teaspoon garam masala; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup plain full-fat yogurt; 2 tablespoons tomato paste; 1/2 cup chicken stock; 1 tablespoon brown sugar; Salt and pepper to taste

Posted on October 24, 2025

Jump to Recipe·Print Recipe

Let me tell you something: this Creamy Slow Cooker Chicken Korma is a game-changer for weeknight dinners. I stumbled upon the idea for this recipe one chilly evening when all I wanted was something warm, comforting, and just a little indulgent. The problem? I didn’t have hours to spend in the kitchen. Enter my trusty slow cooker—and voilà! A rich, fragrant, restaurant-quality korma that practically cooked itself while I went about my day.

If you love bold, aromatic flavors and tender, melt-in-your-mouth chicken swimming in a creamy, spiced sauce, this recipe might just become your new favorite. Plus, it’s ridiculously easy. No complicated prep, no fancy equipment—just a handful of ingredients and your slow cooker. Ready to make your house smell amazing? Let’s dive in.

Why You’ll Love This Recipe

Okay, I could talk about this korma all day, but here are the top reasons it’s a winner:

Effortless to make: Toss everything in the slow cooker, set it, and forget it. Perfect for busy days when you don’t want to lift a finger after work.
Incredible flavors: The combination of warming spices like turmeric, cumin, and coriander creates a depth of flavor that tastes like you spent hours in the kitchen.
Creamy and rich: Coconut milk and yogurt give this korma its signature creamy texture without being overly heavy.
Family-approved: Even my picky eaters love this one. Serve it with rice or naan, and watch it disappear.
Make-ahead friendly: This recipe tastes even better the next day, making it ideal for meal prep or leftovers.

This is the kind of dish that feels like a warm hug on a plate. Trust me—the smell alone will have you counting down the minutes until dinner.

What Ingredients You’ll Need

Here’s the best part: most of these ingredients are pantry staples, and you might already have them on hand. Let’s break it down:

Chicken thighs: I prefer boneless, skinless thighs because they stay extra juicy, but you can use chicken breasts if you prefer. Just know they may not be as tender.
Onions: Two medium-sized, finely chopped. They add sweetness and depth to the sauce.
Garlic: Four cloves, minced. Because what’s a good curry without garlic?
Ginger: Fresh ginger is a must for that zingy, aromatic flavor. I use about 1 tablespoon, grated.
Spices: Ground turmeric, cumin, coriander, cinnamon, and garam masala. These are the backbone of the recipe—don’t skimp! If you don’t have garam masala, you can mix equal parts cinnamon, cumin, and cloves as a substitute.
Coconut milk: One can, full-fat. This is what makes the sauce so creamy and dreamy.
Plain yogurt: Half a cup—use full-fat for the best texture. It balances the richness of the coconut milk beautifully.
Tomato paste: Two tablespoons. It adds a subtle tang and rounds out the flavors.
Chicken stock: Half a cup for some extra depth and to keep the sauce from being too thick.
Brown sugar: Just one tablespoon to balance out the spices and add a touch of sweetness.
Salt and pepper: To taste. Start small—you can always add more at the end.

Quick note: I’ve made this with frozen chicken thighs before, and it worked perfectly. Just add 30 minutes to the cooking time.

Equipment Needed

You don’t need much to pull this off—just a few basic tools:

Slow cooker: Any size works, but I use a 6-quart model for this recipe.
Mixing bowls: One for the spice mixture and one for prepping the sauce.
Knife and cutting board: For chopping onions and mincing garlic and ginger.
Wooden spoon: For stirring everything together.

That’s it! No fancy gadgets required. My slow cooker is my kitchen MVP for recipes like this.

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s how I make my Creamy Slow Cooker Chicken Korma:

Prep the chicken: Season the chicken thighs with salt and pepper on both sides. Set aside.
Make the spice mix: In a small bowl, combine 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, and 1 teaspoon garam masala. Stir to combine.
Layer the ingredients: Add the chopped onions, garlic, and ginger to the bottom of your slow cooker. Sprinkle half of the spice mix over the top. Place the chicken thighs on top of the onions, then sprinkle the remaining spice mix over the chicken.
Add the sauce: In a mixing bowl, whisk together the coconut milk, yogurt, tomato paste, chicken stock, and brown sugar. Pour the mixture evenly over the chicken and onions.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and falling apart, and the sauce will be thick and flavorful.
Finish and serve: Taste the sauce and adjust the salt and pepper, if needed. Serve hot over steamed rice or with warm naan bread. Garnish with fresh cilantro if you’re feeling fancy.

Pro tip: If you want an extra-thick sauce, remove the chicken after cooking and simmer the sauce on the stovetop for 5-10 minutes to reduce it.

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe over and over:

Don’t skip the spice blend: Toasting the spices in the slow cooker with the onions and chicken makes a huge difference in flavor.
Use full-fat ingredients: The coconut milk and yogurt are what make this dish so creamy. Low-fat versions won’t give you the same richness.
Let the sauce develop: Slow cooking is magic—it allows the flavors to meld and intensify. Resist the urge to peek too often!
Freeze leftovers: This recipe freezes beautifully. I portion it into airtight containers and reheat it for quick weeknight dinners.

Real talk: I’ve burned this once by forgetting to add enough chicken stock, so don’t forget that step!

Ways to Mix It Up

If you want to make this recipe your own, try these variations:

Vegetarian Korma: Swap the chicken for cubed tofu or chickpeas. Add extra veggies like cauliflower or peas for a hearty twist.
Extra Spicy: Add ½ teaspoon cayenne pepper or a diced chili pepper to the spice blend.
Nutty Version: Stir in ½ cup ground almonds or cashew butter for a richer, nutty flavor.
Low-Carb: Skip the rice and serve over cauliflower rice or zucchini noodles.

My personal favorite? Adding roasted sweet potatoes for a touch of sweetness and extra texture.

Serving Ideas & Storage

This korma is incredibly versatile. Here’s how I serve it:

Classic: Over steamed basmati rice with a side of warm naan bread.
Light option: Over a bed of sautéed spinach or cauliflower rice.
Fancy brunch: Serve with a cucumber-yogurt raita and a sprinkle of pomegranate seeds.

For storage:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat before serving.

Pro tip: This dish tastes even better the next day as the flavors continue to develop. It’s worth the wait!

Nutritional Info & Health Benefits

Here’s why I feel great about serving this dish:

Nutritional Info (Per Serving)
Calories:	320
Protein:	28g
Carbs:	14g
Fat:	18g

Health Benefits: The protein from the chicken and yogurt will keep you satisfied, while the spices like turmeric and ginger have anti-inflammatory properties. Plus, coconut milk is rich in healthy fats that give you energy.

Final Thoughts

If you’re looking for a recipe that’s easy, comforting, and packed with flavor, this Creamy Slow Cooker Chicken Korma is it. It’s been a hit in my house for years, and I know it will be in yours too.

Make it your own, share it with family and friends, or just savor it on a quiet night in. Whatever you do, you’ll be so glad you made this.

If you try it, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @yourhandle. I can’t wait to see your creations!

Happy cooking, and enjoy the deliciousness!

FAQs

Q: Can I use chicken breasts instead of thighs?

A: Definitely! Just keep in mind that chicken breasts tend to be leaner, so they may not be as tender as thighs. Reduce the cooking time slightly to prevent them from drying out.

Q: Can I make this without a slow cooker?

A: Absolutely! Follow the same steps but cook it in a large pot on the stovetop over low heat for 1-2 hours, stirring occasionally.

Q: What’s the best way to thicken the sauce?

A: If your sauce is too thin, simmer it uncovered on the stovetop for a few minutes after cooking. You can also stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water.

Q: Can I make this ahead of time?

A: Yes! This korma tastes amazing the next day. Make it ahead, refrigerate overnight, and reheat gently on the stovetop or in the microwave.

Q: What can I serve with this?

A: My go-to is basmati rice and naan bread, but it’s also delicious with quinoa, roasted vegetables, or even a fresh cucumber salad.

Pin This Recipe!