Slow Cooker Chicken Korma is a creamy, mildly spiced curry that melts in your mouth. The chicken stays tender and juicy while the yogurt and coconut milk make a rich, silky sauce. The texture is smooth with soft pieces of tomato and a gentle coconut finish. It’s easy because the slow cooker does the heavy lifting—just prep, set, and come back to a fragrant home-cooked meal. Serve it over steamed rice with warm naan for a complete plate, or try it with a simple cucumber salad for freshness and crunch. For another creamy slow-cooker chicken idea, see this Crock-Pot Angel Chicken creamy slow cooker recipe.

Why You’ll Love This Slow Cooker Chicken Korma

Hands-off cooking: prep, set the slow cooker, and forget it until dinner.
Deep, layered flavor from marinated yogurt and gentle spices.
Tender chicken that flakes easily and soaks up the sauce.
Creamy texture thanks to yogurt and coconut milk—no heavy cream needed.
Flexible timing: cooks low for 6–8 hours or high for 3–4 hours.
Uses common pantry spices (turmeric, cumin, coriander) with ready-made korma paste.
Easy to scale up for guests or to make extra for leftovers.
Great weeknight comfort food that also works for meal prep.

What Is Slow Cooker Chicken Korma?

Slow Cooker Chicken Korma is a mild, aromatic Indian-style curry made with marinated chicken slow-cooked in a creamy sauce. It tastes rich and slightly sweet from coconut milk, tangy from yogurt, and gently spiced with turmeric, cumin, and coriander. The korma curry paste adds classic nutty, floral notes without too much heat. Cooking it low and slow lets the chicken soften and lets the sauce thicken into a velvety coating. The vibe is cozy comfort food—perfect for weeknights, casual dinners, or easy weekend gatherings.

Ingredients for Slow Cooker Chicken Korma

For the Base

2 lbs chicken, cut into pieces
1 cup yogurt
Salt to taste

For the Sauce

2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tomatoes, chopped
1 cup coconut milk
2 tablespoons korma curry paste
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander

To Serve

Fresh cilantro for garnish
Rice and naan for serving

Ingredient Notes (Substitutions, Healthy Swaps)

Yogurt: Use plain whole-milk yogurt for creaminess. For a lighter option, use 2% yogurt but expect slightly less richness.
Coconut milk: Light coconut milk reduces calories but thins the sauce; full-fat coconut milk gives a silkier finish.
Korma curry paste: Use store-bought for convenience. If you have mild curry paste or a jarred korma, use that same amount.
Chicken: Bone-in thighs add more flavor and stay moist; breasts work but can dry if overcooked—cut into larger pieces.
Oil: Swap vegetable oil with canola or light olive oil if preferred.
Spice adjustments: Increase korma paste slightly for more depth, or add a pinch of garam masala at the end for warmth.

Step-by-Step Instructions

Step 1 – Marinate the chicken

In a bowl, combine chicken pieces with 1 cup yogurt, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, and salt to taste. Mix so each piece is coated.
Cover and refrigerate for at least 1 hour or overnight for best flavor.
Visual cue: The chicken should look evenly coated and slightly pale from the yogurt and turmeric.

Step 2 – Sauté aromatics

Heat 2 tablespoons vegetable oil in a skillet or directly in the slow cooker if it has a sauté function.
Sauté 1 finely chopped onion, 2 minced garlic cloves, and 1 tablespoon minced ginger until soft and fragrant, about 4–6 minutes.
Visual cue: Onions should be translucent and lightly golden.

Step 3 – Add main ingredients to the slow cooker

Place the marinated chicken into the slow cooker. Add the sautéed onion, garlic, and ginger.
Add 2 chopped tomatoes, 2 tablespoons korma curry paste, and 1 cup coconut milk. Stir gently to combine.

Step 4 – Cook slowly

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and the flavors have melded.
Pro cue: If chicken pieces are large, choose the longer end of the time range. Chicken should be fork-tender and easily pull apart.

Step 5 – Finish and serve

Taste and adjust salt. Garnish with fresh cilantro.
Serve hot alongside rice and naan.
Visual cue: Sauce should be creamy and coat the chicken without being watery.

Pro Tips for Success

Marinate longer when possible; overnight gives the best flavor and tenderness.
Cut chicken into uniform pieces so everything cooks evenly.
If sauce is thin at the end, remove the lid and cook on high for 15–30 minutes to reduce and thicken.
For richer color and depth, lightly brown the chicken pieces in the skillet before adding to the slow cooker.
Stir once or twice during cooking if possible to distribute sauce and heat.
Avoid overcooking on high; check the chicken near the short end of the time range.
Add fresh cilantro at the end so its flavor stays bright.

Flavor Variations

OPTIONAL: Add roasted cashews or a spoonful of almond paste for a nuttier, traditional korma feel.
OPTIONAL: Stir in a squeeze of lemon or lime juice just before serving to brighten the sauce.
OPTIONAL: Add a small peeled potato or carrot when cooking for extra body and a mild sweetness.
OPTIONAL: Use bone-in chicken thighs for a deeper, more savory broth.
OPTIONAL: For a touch of heat, add 1/4–1/2 teaspoon red chili flakes or a small chopped green chili during sauté.

Serving Suggestions

Serve over steamed basmati rice to soak up the sauce.
Pair with warm naan or roti for dipping.
Offer a simple cucumber and yogurt salad (raita) to add cool contrast.
Add a side of steamed green beans or sautéed spinach for color and greens.
For a fuller meal, serve with roasted cauliflower or a crisp salad.
Garnish each plate with extra cilantro and a few toasted cashews for crunch.

Make-Ahead, Storage & Reheating

Make-ahead: Marinate the chicken up to 24 hours in advance and keep refrigerated. You can also prepare the sautéed onion mixture and store it separately.
Storage: Cool to room temperature and store in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring often. Add a splash of water or extra coconut milk if the sauce looks too thick. You can also microwave in 1-minute bursts, stirring between each burst.
Texture note: Sauces thicken after refrigeration as coconut and yogurt set. Thin with a little hot water or coconut milk when reheating.

Storage and Freezing Instructions

Freezing: You can freeze the korma, but note the yogurt may separate slightly on thawing. For best results, freeze before adding coconut milk then add fresh coconut milk when reheating.
How to freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
Thawing and reheating: Thaw overnight in the refrigerator, reheat gently on the stovetop and stir well. If separation occurs, whisk in a little fresh yogurt or coconut milk off the heat to smooth the sauce.
If you prefer not to freeze due to texture changes, store in the fridge and consume within 3–4 days.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
–: | –: | –: | –: | –: | –:
Approx. 420 kcal | 36 g | 8 g | 24 g | 2 g | Variable

Estimates vary by brands and portions.

FAQ About Slow Cooker Chicken Korma

Q: My sauce is too thin. How do I thicken it?
A: Cook uncovered on high for 15–30 minutes to reduce, or stir in a small slurry of cornstarch and water and simmer until it thickens.

Q: How will I know when the chicken is done?
A: Chicken is done when it is fork-tender and the internal temperature reaches 165°F (74°C). It should flake easily.

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use slightly larger pieces and check earlier to avoid drying; breasts may finish closer to the lower end of the cooking time.

Q: The korma tastes bland. How can I boost flavor?
A: Add a pinch more salt, a squeeze of lemon, or a small spoon of extra korma paste. Fresh cilantro at the end brightens the dish.

Q: Is it safe to cook this from frozen chicken?
A: It’s best to thaw chicken first for even cooking. Cooking frozen meat in a slow cooker can keep it in the danger zone too long.

Q: Can I make this on the stovetop instead?
A: Yes. Brown the chicken, add sauce ingredients, then simmer gently for 30–40 minutes until tender, stirring occasionally.

TastyInspo Notes

Finish with a drizzle of coconut milk for a glossy look and extra creaminess.
Sprinkle chopped toasted cashews or slivered almonds just before serving for crunch.
Serve in shallow bowls so each portion shows the creamy sauce and garnishes.
Add a few fresh cilantro stems for a rustic presentation that still tastes fresh.
Warm your serving plates slightly so the curry stays hot longer on the table.

Troubleshooting

Bland flavor: Check salt, add a squeeze of lemon, or a touch more korma paste to boost taste.
Overcooked, dry chicken: Use thighs next time or shorten cook time; bone-in thighs help prevent dryness.
Separated or curdled sauce: Reheat gently and whisk in a spoonful of yogurt or coconut milk off heat to smooth it.
Sauce too thin: Reduce uncovered on high for 15–30 minutes or mix a cornstarch slurry and simmer until thick.
Spices too strong: Add a little extra coconut milk or a spoonful of yogurt to mellow heat and spice.
Onion pieces too large: Chop onions finely next time so they melt into the sauce.

Final Thoughts

This slow cooker chicken korma is reliable, comforting, and simple to make. It delivers tender chicken and a creamy, mild curry that works well for family dinners and meal prep. With a short list of easy steps and flexible timing, it’s a go-to when you want a warm, satisfying meal with minimal fuss.

Conclusion

For a tested take and more tips on slow cooker korma styles, check out this helpful recipe guide: The Best Slow Cooker Chicken Korma – Savvy Bites.