Indian Chicken Korma in the Slow Cooker
Indian Chicken Korma is a creamy, aromatic, and mildly spiced chicken curry.Tender chicken slowly cooks with onion, garlic, ginger, yogurt, and fragrant spices.Cashews add richness and a naturally creamy texture to the curry.Slow cooking allows the spices to infuse deeply into the chicken and sauce.The finished korma is luxurious without being overwhelmingly spicy.Serve it with basmati rice, naan, roti, or paratha for a complete meal.
Ingredients
For the Chicken Korma
- 2 lb (900 g) boneless, skinless chicken thighs, cut into large pieces
- 2 tablespoons vegetable oil or ghee
- 1 large onion, finely sliced
- 4 cloves garlic, minced
- 1½ tablespoons fresh ginger, grated
- ½ cup coconut milk
- ½ cup raw cashews
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon honey or sugar
Spice Blend
- 2 teaspoons ground coriander
- 1½ teaspoons ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- ¼ teaspoon ground cardamom
- ¼ teaspoon black pepper
- 1 bay leaf
For Garnishing
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon toasted cashews
- Optional fresh cream
Instructions
Prepare the Chicken
- Pat the chicken pieces dry and cut them into evenly sized chunks. Season lightly with salt.Chicken thighs are particularly suitable for slow cooking because they remain tender and juicy during longer cooking times.
Prepare the Aromatics
- Heat the oil or ghee in a skillet over medium heat. Add the sliced onion and cook for 5–7 minutes until soft and lightly golden.Add the garlic and ginger and cook for another minute until fragrant.
Toast the Spices
- Add coriander, cumin, garam masala, turmeric, paprika, cinnamon, cardamom, and black pepper.Stir for about 30 seconds. This brief step helps release the natural aroma of the spices.
Blend the Cashews
- Place the cashews in a blender with a few tablespoons of the chicken broth. Blend until a smooth paste forms.The cashew paste gives the korma its characteristic richness and helps create a thick, creamy sauce.
Add Everything to the Slow Cooker
- Place the chicken into the slow cooker.Add the sautéed onion mixture, cashew paste, yogurt, coconut milk, remaining chicken broth, tomato paste, honey, salt, and bay leaf.Stir gently until everything is evenly combined.
Finish the Sauce
- Remove the bay leaf. Stir in lemon juice and taste the sauce.Adjust salt, honey, garam masala, or lemon juice according to your preference.If you want an even richer korma, stir in 2–3 tablespoons of heavy cream just before serving.
Garnish and Serve
- Transfer the chicken korma to a serving bowl.Garnish with fresh cilantro and toasted cashews. Add a small drizzle of cream if desired.Serve hot with basmati rice, naan, roti, chapati, or paratha.
Notes
- Chicken thighs are recommended because they remain tender and flavorful during slow cooking.
- Full-fat yogurt gives the sauce a richer and smoother consistency.
- Avoid boiling the yogurt mixture aggressively because high heat can cause yogurt to separate.
- Cashews provide natural thickness and a luxurious texture.
- Coconut milk is optional but adds richness and subtle sweetness.
- Adjust the spice level according to your family's preference.
- Lemon juice should be added near the end to keep the flavor fresh and bright.