This slow cooker chicken korma has been a quiet weeknight hero in my kitchen ever since I first adapted a curry I tasted at a little family run restaurant. I wanted all the warmth and layered spice of a traditional korma but with minimal evening effort. The slow cooker delivers exactly that comforting depth while keeping the chicken incredibly tender and silkily coated in a coconut and yogurt based sauce. It is a dish that feels special but is forgiving enough to prepare on a busy day.

I remember the first time I served this to guests on a rainy evening. The house filled with gentle, fragrant steam from ginger garlic and toasted spices and everyone immediately asked what was simmering. The yogurt marinade gives bright tang and the coconut milk softens the heat into a creamy finish. This version uses boneless thighs that stay juicy through long slow cooking times and a quick browning step to build color and flavor. The result is a dish that spoonably clings to rice and tears apart in tender bites, perfect for sharing and memorable enough for small celebrations.

Ingredients

• Full fat Greek yogurt: About 3 4 cup provides acidity and body. Choose a thick brand such as Fage or Oikos to help the marinade cling and tenderize the chicken.
• Garam masala: 1 tablespoon. Use a fresh jar for the best aroma. This spice blend supplies the warm, rounded curry notes essential to the profile.
• Ground cumin and ground coriander: 1 tablespoon each. These two ground spices create the savory backbone and bright citrus like lift when toasted or browned slightly in the pan.
• Turmeric: 2 teaspoons divided. One teaspoon goes into the marinade and one teaspoon into the sauce to keep color even without bitterness.
• Chili powder and chili flakes: 1 teaspoon each to provide controlled heat. Reduce the flakes for milder palates.
• Zest of 1 lemon: Adds brightness and lifts the richness from the yogurt and coconut milk.
• Chicken thighs: About 2.2 pounds boneless skinless thighs, halved. Thighs tolerate slow cooking without drying, yielding tender succulent meat.
• Onion, shallot, garlic and ginger: One medium yellow onion, one shallot, six cloves garlic and a 2 inch piece of ginger minced. These aromatics are the fragrant foundation of the sauce.
• Olive oil: 1 tablespoon for browning and sautéing, plus a splash if needed to prevent sticking.
• Tomato paste: 4 tablespoons to give body and umami to the base.
• Full fat coconut milk: About 1 2 3 cups or 13 1 2 fluid ounces to create a creamy, velvety finish. Use a well shaken can for consistency.

Instructions

Marinate the Chicken:In a large bowl combine the Greek yogurt with the garam masala, ground cumin, ground coriander, 1 teaspoon turmeric, curry powder, chili powder, chili flakes and lemon zest. Lightly season the chicken with salt and pepper then turn it into the marinade so each piece is coated. Cover and rest for at least 30 minutes at room temperature or refrigerate overnight for deeper flavor development.Brown the Chicken:Heat 1 tablespoon of olive oil in a heavy skillet over medium heat or use the sauté function on your slow cooker if available. Remove each piece from the marinade, reserve the excess, and brown the chicken in batches so it develops a golden surface about 2 to 3 minutes per side. Avoid overcrowding which causes steaming. Transfer browned pieces to a plate and set aside with any juices.Sauté Aromatics:In the same skillet add a little more oil if needed then sauté the chopped onion, finely chopped shallot, minced garlic and minced ginger. Cook gently for about 10 minutes until the mixture is soft, golden and fragrant. These aromatics should smell sweet and mellow not sharp which signals they are ready to build the sauce.Build the Sauce:Stir the reserved yogurt marinade into the pan with the cooked aromatics then add the tomato paste, the remaining 1 teaspoon of turmeric and the coconut milk. Stir well and bring the mixture to a gentle simmer so the tomato paste integrates. Taste and adjust salt at this stage.Slow Cook:Transfer the sauce to the slow cooker if you started in a skillet. Nestle the browned chicken and any collected juices into the sauce and stir gently to coat. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and the sauce is fragrant and slightly thickened.Finish and Serve:Just before serving, check seasoning and add a squeeze of lemon or a swirl of yogurt for brightness. Garnish with chopped coriander and toasted almonds for texture. Serve spooned over steamed basmati rice or with warm naan.

Storage Tips

To store, cool the dish to near room temperature then transfer to airtight containers. Keep refrigerated for up to four days. For freezing portion into meal sized containers and label with date; it will hold quality for up to three months. Reheat gently on the stove over low heat or in a low oven until steaming through to avoid scorching the coconut milk. If sauce has separated after freezing, whisk in a tablespoon of warm water and reheat slowly to recombine.

Ingredient Substitutions

If you need to swap ingredients try full fat plain yogurt substitutes such as a thick dairy free yogurt for a dairy free version and light coconut milk will reduce calories but thin the sauce. Replace turkey or skinless chicken breasts if thighs are unavailable but reduce slow cooker time to prevent drying. For nut free serve without toasted almonds or replace them with toasted sunflower seeds. Fresh ginger can be replaced with 1 2 teaspoon ground ginger if fresh is not on hand but flavor will be less bright.

Serving Suggestions

This pairs beautifully with steamed basmati rice or fragrant pilaf. For bread lovers serve with warm naan or paratha to sop up the sauce. Add a crisp cucumber raita or a simple salad of sliced red onion, lemon juice and cilantro to provide contrast. For a full spread include lightly spiced roasted vegetables or a simple dal to round out the meal for larger gatherings.

Cultural Background

Korma is a loosely defined technique across South Asian cuisines where meat is braised with yogurt, nuts, or cream and aromatic spices to create a rich sauce. Regional variations range from nut heavy Mughlai styles to lighter coconut influenced coastal versions. This slow cooker adaptation leans into the mild, creamy end of the spectrum while preserving fundamental elements such as the yogurt tang and warm spice blend.

Seasonal Adaptations

In winter use the full fat coconut milk and add warming spices like a pinch of ground cardamom or a small stick of cinnamon during the sauté step. In summer lighten the dish with reduced coconut milk and a finishing squeeze of lemon and fresh herbs. Add seasonal vegetables such as diced winter squash or spring peas in the last hour of cooking depending on the season to keep textures balanced.

Meal Prep Tips

Marinate the chicken in the refrigerator up to 24 hours ahead to deepen flavors. Sear and cool the browned pieces on a baking sheet then refrigerate covered for up to 24 hours before finishing in the slow cooker to reduce day of work. Portion into single containers for grab and go meals and reheat gently on the stovetop or in a microwave safe container, stirring halfway through to ensure even heat.

This slow cooker chicken korma rewards small attentions such as proper browning and gentle simmering. It invites customization while reliably delivering a comforting, aromatic meal you will return to again and again. Invite friends, set the rice to steam and enjoy the kind of relaxed dinner that becomes a tradition.