Slow Cooker Chicken Korma has tender chunks of white chicken meat covered in a wonderfully spiced coconut/cashew sauce. Serve over white rice with a side of naan for a delicious home-cooked Indian meal.
Indian food is one of my loves and one of the things I miss the most since moving to Beaufort, SC is having Indian restaurants to go to. There are none. So if I want my Indian food fix, I either have to drive to Charleston or make my own. Chicken Korma is one of my favorites. I love the creaminess and sweetness and the nuttiness that cashews give it. It is a really great dish to make in a crock pot.
What are the spices in Slow Cooker Chicken Korma?
This Korma is fully loaded with Indian spices. There’s fresh ginger, garam masala (love the way this one smells), cumin, tumeric, cardamom, cinnamon, and crushed red pepper flakes. This dish is both sweet and spicy with a real depth of flavor. The sauce cooks up thick enough to really cling to a piece of naan or a mound of rice.
How To Make:
- Cut the chicken into bite-sized pieces and place in the bottom of a 6-quart slow cooker.
- Place the next 12 ingredients in a blender. Add the liquid from the can of coconut milk. Blend until smooth and pour over the chicken.
- Stir in the onion and garlic.
- Cover and cook on LOW for 4 to 5 hours.
- Add the solid portion from the can of coconut milk and stir in.
- Serve.
Try These Other Indian Recipes:
Slow Cooker Chicken Korma
Ingredients
- 3 boneless, skinless chicken breasts
- 3/4 cup raw cashews, soaked in hot water for 30 minutes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon packed light brown sugar
- 1 tablespoon chopped fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 teaspoon crushed red pepper flakes
- 1 can full fat coconut milk, divided
- 1 medium onion, diced
- 5 garlic cloves, minced
- slivered almonds and chopped fresh cilantro
Instructions
- Cut chicken into bite-sized pieces. Season with salt and pepper and place in the bottom of a lightly greased 6-quart slow cooker.
- Place next 12 ingredients in a blender. Add the liquid from the can of coconut milk. (Save the solid part to stir in later.)
- Blend until smooth. Pour on top of chicken. Add onion and garlic and stir together.
- Place lid on slow cooker. Cook on LOW for 4 to 5 hours.
- Open crock pot and add solids from the can of coconut milk. Stir in.
- Serve over rice with almonds and cilantro.
Nutrition
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Recipe adapted from Wholesomelicious.com
Disclosure: This post contains affiliate links.
I made this twice now, couple things i found are the first time I used the portions in the recipe. I thought it to be pretty light in flavor. The second time I used 1.5 X’s the spices other than the crushed peppers and kept all other ingredients the same volumes. Was much more flavorful and what I am used to when I order this. I also cannot seem to find coconut milk that I can “divide”. All in all I liked it very much with those moderate increases in the spices.
Hi, what are the “next 12 ingredients” ?
the ones below the first ingredient.
This is a great recipe! Very easy to make. Restaurant quality. Highly recommend!
I got to say there is a first time for everything. This is the first time cooking a curry (or any recipe, to be honest) where it called for separating the liquid and solid part of coconut cream. It made a lot of sense in the end, only needing the solid to cook for an hour tops for infusion.
Outside of that observation, it was another winning chicken curry. I used cashew butter instead of boiling cashews, which created an even creamier meal. Waking up to this stewing in the crockpot, that is a smell worth getting up for.
Why don’t you offer a Pinterest option to save recipes? Think of the amount of paper this would save.
Will you please address this for me ?
Hover over an image and a pinterest button will pop up.
Just look at your phone or tablet or laptop