– **Title**: The Best Slow Cooker Chicken Korma
– **Ingredients**:
– 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp vegetable oil
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 2 tbsp tomato paste
– 2 tbsp korma curry paste
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp garam masala
– Salt and pepper to taste
– 1/2 cup raisins (optional)
– 1/2 cup sliced almonds (for garnish)
– Fresh cilantro (for garnish)
– Cooked basmati rice (for serving)
– **Instructions**:
1. In a large skillet over medium heat, heat the vegetable oil. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. In the slow cooker, combine the sautéed onion mixture, chicken pieces, coconut milk, chicken broth, tomato paste, korma curry paste, ground cumin, ground coriander, turmeric powder, garam masala, salt, and pepper. Mix well until all ingredients are evenly combined.
4. If using, add the raisins to the mixture.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and cooked through.
6. Once cooked, taste and adjust seasoning if necessary. If you desire a thicker sauce, you can remove the lid and cook on high for an additional 30 minutes.
7. Serve the chicken korma over cooked basmati rice. Garnish with sliced almonds and fresh cilantro before serving. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are great for tenderness in slow cooking. If you want a lighter option, skinless chicken breasts work too, but may dry out. You can also use turkey thighs for a twist!
Spices: Curry powder, cumin, and coriander are the backbone of flavor here. If you’re missing any, you can use a store-bought curry paste instead. Feel free to experiment with other spices like paprika or cardamom based on your taste!
Coconut Milk: This gives creaminess and richness. In a pinch, you can use evaporated milk or a nut milk like almond for a lighter version, but it won’t have the same depth as coconut milk.
Yogurt: Plain yogurt adds creaminess and tang. Use a dairy-free yogurt for a vegan option. Greek yogurt can also work well for added thickness. Just add it near the end of cooking to prevent curdling!
Garam Masala: This spice blend adds warmth and depth. If you don’t have it, a mix of cinnamon, nutmeg, and cloves can mimic some of its flavors. But I always recommend keeping it on hand for future recipes!
How Do I Achieve the Best Flavors with My Slow Cooker Chicken Korma?
One of the best parts of making Chicken Korma in a slow cooker is the layering of flavors. Start with the onions, garlic, and ginger to create a great base. Here’s how to make the most out of your ingredients:
- Slow cook onions, garlic, and ginger until fragrant before adding the chicken. This brings out richer flavors!
- Mix spices and chicken well to coat. This ensures every bite has flavor.
- Don’t skip the garam masala! Adding it near the end maintains its aroma and freshness.
- Let it cook low and slow—aim for at least 6 hours. The longer it cooks, the more tender and flavorful the chicken becomes.
The Best Slow Cooker Chicken Korma
Ingredients You’ll Need:
For the Chicken Korma:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 tbsp curry powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1/4 cup plain yogurt (or dairy-free alternative)
- 2 tbsp tomato paste
- 1 tbsp garam masala
- Salt and pepper to taste
For the Garnish:
- Fresh cilantro, chopped
- Sliced almonds (optional)
How Much Time Will You Need?
This delicious Chicken Korma takes about 15 minutes to prepare, followed by cooking time in the slow cooker of 6-8 hours on low or 3-4 hours on high. It’s a perfect dish to set and forget while you go about your day!
Step-by-Step Instructions:
1. Prep the Base:
Start by adding the chopped onion, minced garlic, and grated ginger into your slow cooker. Give it a good stir to combine all those wonderful flavors.
2. Add the Chicken and Spices:
Next, toss the bite-sized chicken pieces into the slow cooker. Sprinkle in the curry powder, cumin, coriander, turmeric, and if you like a little kick, the cayenne pepper. Mix everything together until the chicken is evenly coated with the spices.
3. Pour in the Creamy Ingredients:
Now it’s time to add the creamy goodness! Pour in the coconut milk, chicken broth, yogurt, and the tomato paste. Stir everything until combined nicely—you want all the ingredients to get to know each other!
4. Cook to Perfection:
Cover your slow cooker and cook your Chicken Korma on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and cooked through. Your kitchen will smell amazing!
5. Final Touches:
About 30 minutes before you’re ready to eat, stir in the garam masala and season with salt and pepper to your taste. Let it simmer for these last minutes to deepen the flavors.
6. Serve and Enjoy:
It’s time to enjoy your masterpiece! Serve the Chicken Korma hot, garnished with fresh cilantro and sliced almonds if you want. Pair it with basmati rice or warm naan for a complete meal. Enjoy every bite!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs! Just ensure to cut them into bite-sized pieces and adjust the cooking time slightly, as chicken breasts can cook faster. You’ll want to check for doneness around the 3-hour mark on high heat or the 5-hour mark on low heat to avoid dryness.
What if I Don’t Have Coconut Milk?
No worries! You can replace coconut milk with equal parts of heavy cream or sour cream for a creamy texture. If you prefer a lighter option, try using almond milk or another plant-based milk, though the flavor will be slightly different.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the Chicken Korma a day in advance. Just follow the recipe, let it cool, then store it in an airtight container in the fridge. Reheat it in the slow cooker on low until warmed through before serving.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the Chicken Korma for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove or in the microwave, stirring occasionally to ensure even warming.
