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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!

A slow cooker pot filled with cooked chicken korma, topped with almonds flakes and with naan breads on the side.

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


A close up of chicken pieces in a korma curry sauce, topped with almond flakes.

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

Ingredients for the recipe Slow Cooker Chicken Korma laid out on a counter.
  • 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

How to make Chicken Korma in the slow cooker. Step 1.
  1. Put the chicken, flour, curry powder, chilli flakes and salt into the slow cooker.
How to make Chicken Korma in the slow cooker. Step 2.

2. Mix well until evenly coated.

How to make Chicken Korma in the slow cooker. Step 3.

3. Add the tomato puree, almonds and coconut milk. Stir well and cook with the lid on as per the recipe below.

How to make Chicken Korma in the slow cooker. Step 4.

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

FAQs

Can you recommend the best slow cooker?

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.

Do you have any other easy curry recipes?

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!

Is this a healthy fakeaway recipe?

Yes, this a great alternative to a takeaway because it is lighter as we are avoiding cream and oil.

Can I make this Gluten Free?

Yes, just swap the plain flour for gluten free plain flour.

Can I freeze this as a Dump Bag?

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).

5 from 112 votes

Slow Cooker Chicken Korma {Easy Recipe}

My simplified version of this much-loved curry dish is cooked long and slow to get that depth of flavour, while remaining light and mild at the same time. This Slow Cooker Chicken Korma makes a delicious weekend fakeaway or simple midweek meal.
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4

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

Dried chilli flakes: The heat in these varies a lot so be cautious and add more if needed!
Coconut milk: I use reduced fat but it’s up to you
Flaked almonds: These are optional but are a lovely addition
Chicken: You could use chicken boneless skinless thighs instead here, but they will need additional cooking time
Freezing: 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
Serving suggestions: Rice, naans, raita, poppadoms
To make gluten free: Just swap the plain flour for gluten free plain flour

Nutrition

Calories: 360kcalCarbohydrates: 18gProtein: 37gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 104mgSodium: 557mgPotassium: 682mgFiber: 2gSugar: 6gVitamin A: 109IUVitamin C: 4mgCalcium: 38mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Indian
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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24 Comments

  1. 5 stars
    First time making a curry from scratch, won’t be the last. Chicken Korma was the best I’ve ever had, and so easy. I added mushrooms & onion half way through, delicious.

  2. 5 stars
    I added some stir fry veg about an hour before serving and a splash of soy sauce and it was very much like a Thai curry. It’s become a regular in our house.