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This super easy recipe for Slow Cooker Chicken Korma is a family friendly curry, that needs hardly any preparation. Try this instead of a takeaway and you won’t be disappointed!
When I share recipes here, it’s sometimes tricky to know which are going to be the most loved. I first shared a Slow Cooker Chicken Curry in 2019 and it has been one of my most popular recipes ever with over 500 ⭐️⭐️⭐️⭐️⭐️ reviews!
It’s so easy, throw everything in, super tasty. I followed this up last year with a Slow Cooker Chicken Tikka Masala which you loved too.
It was only a matter of time before we needed a Slow Cooker Chicken Korma to join the menu, right?
If you have a family who like a milder, nutty curry, here’s the recipe for you.
I hope you love this latest addition to my Slow Cooker Chicken recipes!
Why you’ll love this slow cooker curry recipe
⭐️ More affordable than a takeaway
⭐️ Super simple but so satisfying
⭐️ Perfect on its own or as part of a curry night with other dishes
How we came up with this recipe
Korma is originally South Asian dish, where meat was cooked with yoghurt or stock.
Here I’ve taken inspiration from the Chicken Korma style of Indian takeaways in Britain, which almost always include a thick sauce and nuts.
(If you’d like to try a more authentic recipe, take a look at this one by Tea For Tumeric, which has an ‘unapologetically long list of whole spices’ and looks totally delicious.)
We tested this recipe with a few variations. We originally used more curry powder and also added turmeric for colour, but in that version we felt that the spice was too strong for a korma, and also, as chicken breasts cook quite quickly, the spices felt quite uncooked when the chicken was cooked through.
We didn’t want to add an extra step of browning the spices if we could help it so we reduced the spice level.
We also tried this with chicken thighs, and while fine, it just wasn’t quite similar enough to the takeaway version we were trying to create at home with a slow cooker.
Slow Cooker Chicken Korma Ingredients Notes
- Chicken breasts – Skinless and boneless are best for this
- Plain flour – This thickens the coconut milk just a little without being able to taste it
- Dried chilli flakes – The heat in these varies a lot so be cautious and add more if needed!
- Sea salt – I like Maldon sea salt
- Ground almonds – These thicken into the sauce and add that classic korma texture
- Coconut milk – I use reduced fat but it’s up to you
- Mango chutney – This adds sweetness and texture
- Garam masala – We add this add the end of cooking as a seasoning
- Flaked almonds – These are optional but are a lovely addition
How to make Slow Cooker Chicken Korma
- Put the chicken, flour, curry powder, chilli flakes and salt into the slow cooker.
2. Mix well until evenly coated.
3. Add the tomato puree, almonds and coconut milk. Stir well and cook with the lid on as per the recipe below.
4. Stir in the mango chutney and garam masala to serve. Top with flaked almonds if using.
Substitutions
- Chicken – You could use chicken boneless skinless thighs instead here, but they will need additional cooking time.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by microwaving or in the oven before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
What to serve with Slow Cooker Chicken Korma
- Rice
- Naans
- Raita
- Poppadoms
Curry Night: What else to make
Vegetarian
Easy Palak Paneer {Indian Spinach Curry}
Slow Cooker Curries
Slow Cooker Lamb Curry {Easiest Ever Recipe!}
FAQs
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.
I sure do! Check out my curry recipes here. There are all kinds in there – vegetarian, slow cooker, chicken, turkey, beef, lamb… My most popular star-rated hits are my Slow Cooker Chicken Curry (over 500 ⭐️⭐️⭐️⭐️⭐️!)and my Easy Slow Cooker Beef Curry. Check them out!
Yes, this a great alternative to a takeaway because it is lighter as we are avoiding cream and oil.
Yes, just swap the plain flour for gluten free plain flour.
Yes, this recipe is a brilliant Dump Bag option. Freeze the slow cook ingredients and defrost and use as per my Dump Bag guide linked above. Add the ingredients to finish as per the recipe below.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Chicken Korma {Easy Recipe}
Ingredients
For the Slow Cook:
- 650 g Chicken breast (about x4), Cut into bite-sized chunks
- 25 g Plain flour
- 4 tsp Mild curry powder
- Pinch of dried chilli flakes
- 1/2 tsp Sea salt
- 2 tbsp Tomato purée
- 30 g Ground almonds
- 400 ml Coconut milk
To finish:
- 2 tbsp Mango chutney
- 1 tsp Garam masala
- Flaked almonds, Optional
Instructions
- Put the chicken, plain flour, curry powder, chilli flakes and sea salt into the slow cooker and mix well until coated.
- Add the tomato puree, ground almonds and coconut milk. Stir well (make sure there are no pockets of flour left) put the lid on and cook on HIGH for 3 hours or LOW for 5-6 hours.
- When the chicken is tender and the sauce is thickened, stir in the mango chutney, garam masala and serve. Sprinkle over the almonds if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another winner from this site, really easy to prepare and so tasty. The flaked almonds on top added a nice texture. The whole family enjoyed it. I’ve never been let down here.
Is it level teaspoons or heaped for the curry powder?
I try a lot of recipes and often enjoy them but don’t go back a second time. Made this tonight for the first time and will 100% be saving it to do again soon. So easy and so flavourful. I mixed it up and added whole cashews and steamed cauliflower. Also was lazy and didn’t pre chop the chicken and it turned out perfectly fine to do so.
One of my go to recipes thank you! I change plain flour for coconut flour which is a game changer and adds extra coconut flavour 🙂 also I sometimes add veg (peppers courgettes) 15-20 mins before ready to serve 🙂
Made this Korma today, went down a treat. We shall definitely be having it again, very easy and so tasty.
I used chicken thighs for this recipe. My 6 year old daughter said she could eat it all day and asked if there was anymore when she’d finished eating it. This will be a regular meal in our household 👍
I made a vegan version of this curry using vegan chicken pieces.
So simple and quick to make.
It was quite a mild curry so perfect for the kids.
Thank you
This is an absolute winner!
The kids love it and we love it. It’s given me back my Saturday night. No more spending lots on a take out and I don’t have to spend 2 hours cooking after a day of running around!
I throw in chickpeas near the end too just to add to the score I get on Zoe.
Could you explain the little boxes with 1x 2x 3x at the top of the recipe list?
Love this recipe. Its never made it to the freezer