Slow Cooker Chicken Korma {Easy Recipe}

A big slow cooker pan filled with chicken korma curry and topped with almond flakes, ready to be served.

4.96 from 144 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 Time5

Cook Time3

Total Time3 5

Course: Main Course

Cuisine: Indian

Servings:

Author: Sarah Rossi

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

Metric - Imperial

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.

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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