Description
A rich and creamy slow cooker chicken korma curry made with tender chicken simmered in a fragrant blend of spices, yogurt, and coconut milk. Perfect for an effortless, flavorful meal.
Ingredients
2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup plain yogurt
1 cup coconut milk
1/4 cup ground almonds
2 tablespoons vegetable oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro, for garnish
1/4 cup water
Instructions
Heat the vegetable oil in a skillet over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
Stir in the ground coriander, ground cumin, ground turmeric, garam masala, ground cinnamon, ground cardamom, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the chicken pieces to the slow cooker and stir to coat with the spice and onion mixture.
Add the plain yogurt, coconut milk, ground almonds, and water to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
Before serving, stir the curry gently and adjust seasoning if needed.
Garnish with chopped fresh cilantro.
Serve hot with basmati rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours