This delicious slow cooker chicken korma uses a curry paste made from scratch and is incredibly delicious. If you love a good tasting curry, then you certainly need to give this one a try.
As with any curry, this goes amazing with some rice and naan bread. If you’re not feeling like either of those, then it’s still okay just by itself. If you’re thinking of experimenting a little, then you could always try potato mash, cauliflower rice or even polenta.
The leftovers for this dish will reheat well so make sure you keep them. It makes for a delicious lunch the next day if you have a microwave or stove-top that you can use to reheat. I would probably not keep the leftovers for more than a few days.
If you don’t have the ingredients required to make the paste from scratch than a jar sauce will work just as well. I would use something like Patak’s korma paste or sauce, but other brands will work just as well. The positive side of using a pre-prepared sauce is that it will make this chicken korma curry even easier.
If you want to see how to do this recipe, then be sure to check out the video below. It takes you through all the steps to getting this dish prepared and cooking.
Slow Cooker Chicken Korma Recipe
8 Hours & 20 Minutes
- 1kg (2.2 lb) chicken breasts or thighs, cubed
- 2 Tbsp. ground almonds
- 400ml (13.5 oz) can coconut cream
- ½ cup chicken stock
- 1 onion, diced
- 1 Tbsp. ginger, crushed
- 2 tsp. garlic, crushed
- 1 Tbsp. chili paste
- 1 tsp. cayenne pepper
- 1 tsp. garam masala
- 1 tsp turmeric, ground
- 2 tsp. cumin, ground
- 2 tsp. coriander seeds, ground
- 1 Tbsp. tomato paste
- In a fry-pan over high heat, add 1 Tbsp. oil.
- Once the oil is hot, add the onion, garlic, ginger, chili, cayenne pepper, garam masala, cumin, turmeric, coriander seeds and the tomato paste. Cook until fragrant. (2-3 Minutes)
- In a slow cooker, add the cubed chicken, the spice mix, ground almonds, coconut cream and the chicken stock.
- Cook for 6-8 hours on low.
- Serve & Enjoy
- If you do not have the time to make the korma curry paste from scratch, then you can easily substitute this with a variety bought from the supermarket. There are plenty of brands around, but personally, I would recommend Patak's curry paste.
- Chickpeas are a fantastic addition to a good korma curry. If you love these, then I highly recommend adding them to the dish. Add these at the same time you add everything else into the slow cooker.
- If you’re finding the curry a little too thin at the end of cooking then try adding a cornstarch and water mix. 2 Tbsp. of cornstarch with a little of water should be more than enough to thicken it up enough.
Like almost all the recipes on this website, you can find the nutritional information below. Keep in mind that while I strive to get this accurate as possible, it may differ slightly depending on slight differences in ingredient quality, sides and any other changes that you might make. I should mention it doesn’t take into account rice either.
If you like this dish and looking more curries that you can do in the slow cooker, then the amazing slow cooker butter chicken might interest you. Much like this dish, it too uses a homemade curry paste instead of a store-bought jar version.
I hope that you enjoy this incredible test slow cooker chicken korma recipe as much as I did. Don’t forget to check out the cooking tips above for any advice on perfecting this slow cooker dish.
If you have any tips, feedback or anything else that you would like to share, then please feel free to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.