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+ servings
Chicken over rice in a light blue bowl.
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5 from 1 vote

Slow Cooker Chicken Korma

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.
Course Dinner, Main Dish
Cuisine Indian
Keyword chicken, crock pot chicken
Prep Time 20 minutes
Cook Time 4 hours
Servings 6
Calories 352kcal


  • 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


  • 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.


Calories: 352kcal