Chicken korma is the mild, fragrant, faintly sweet curry that even curry skeptics fall in love with, and this slow cooker version makes it almost embarrassingly easy. You bloom the spices on the stovetop for two minutes, load everything into the crock, and walk away while the chicken turns fork-tender in a cashew-thickened yogurt sauce.
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The trick to a korma that tastes like a restaurant version is layering: toasted whole spices, ground coriander and cumin, a hit of garam masala at the end, and a finish of toasted almond slivers for crunch. The slow cooker handles the long, gentle simmer that usually requires standing over a pot, and because korma is naturally mild, you can dial the heat up or down without breaking the sauce.
Serve it over basmati rice with warm naan and a shower of cilantro, and you have a Sunday-night dinner that tastes like a Friday-night takeaway – except you made it in your pajamas.
Why You'll Love This Recipe
About the Ingredients
2.5 lbs (1.13 kg) boneless, skinless chicken thighs, cut into 1.5-inch chunks
Thighs stay juicy through a long slow cook; if you only have breasts, cut them larger and check at 3 hours. Buy thighs labeled 'boneless skinless' so you skip trimming.
1 large yellow onion (about 2 cups / 240g), finely diced
Yellow onion gives the sweet base korma needs; a red onion works but turns the sauce slightly pink. Frozen diced onion is a fine shortcut – use 2 cups straight from the bag.
4 garlic cloves, minced (about 1 tbsp)
Fresh garlic is worth it here; jarred minced garlic works in a pinch but tastes flatter. Add it with the spices so it toasts rather than steams.
1 tbsp freshly grated ginger (from a 2-inch knob)
Freeze the knob first and it grates into fluffy snow with no stringy fibers. Ground ginger is a last resort – use 1 tsp.
1 tbsp garam masala, plus 1 tsp reserved for the finish
Buy garam masala from a busy spice aisle or an Indian market; older jars lose their perfume. If yours is mild, add an extra 1/2 tsp at the end.
2 tsp ground coriander
Ground coriander is the citrusy backbone of korma; don't skip it. If you only have whole seeds, toast and grind 1 tbsp.
1 tsp ground cumin
Cumin adds earthy depth; a smoked cumin will read too barbecue-ish, so stick with regular. Toast it with the coriander for 30 seconds to wake it up.
1 tsp ground turmeric
Turmeric gives korma its golden color and gentle bitterness. Wear an apron – it stains everything it touches.
1/2 tsp kosher salt, plus more to taste
Kosher salt dissolves evenly; if using fine table salt, start with 1/4 tsp and adjust at the end.
1 cup (240 ml) low-sodium chicken broth
Broth keeps the sauce from scorching during the long cook; vegetable broth makes it work for a no-beef household. Water plus 1 tsp bouillon is a fine swap.
1 cup (240g) full-fat plain Greek yogurt, whisked smooth
Full-fat matters – low-fat yogurt can curdle in the slow cooker. Stir it in at the very end, off heat, for a silky, stable sauce.
1/2 cup (75g) raw cashews, finely ground, plus 1/4 cup (35g) slivered almonds for garnish
Ground cashews are the classic korma thickener; sunflower seeds blended fine are a nut-free substitute. Toast the almonds in a dry skillet for 3 minutes for garnish.
Tips & Tricks
Don't add the yogurt at the start
Dairy curdles when it simmers for hours, so whisk it in after the slow cooker is off and the sauce has cooled for 5 minutes.
Bloom the spices first
Thirty to sixty seconds in hot oil over medium heat unlocks the oils in the garam masala and coriander, which is the difference between flat and fragrant.
Thicken at the end, not the start
If the sauce looks thin after cooking, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in on High for 10 minutes.
Salt in layers
Season the chicken before searing and taste the finished sauce before serving, since slow-cooked sauces concentrate and can turn salty fast.
Pro Tips
Step-by-Step Instructions
1. Bloom the spices
Heat 2 tbsp neutral oil in a large skillet over medium heat (350F / 177C). Add the onion and cook 5 minutes until soft and translucent, then stir in the garlic, ginger, garam masala (reserving 1 tsp), coriander, cumin, turmeric, and 1/2 tsp salt and cook 60 seconds until fragrant and the spices darken slightly – do not let them burn.
2. Sear the chicken
Push the onions to the side, raise the heat to medium-high (400F / 204C), and add the chicken in a single layer. Sear 3 minutes per side until golden brown on the outside but still raw inside, about 160F / 71C; work in two batches if your skillet is crowded.
3. Load the slow cooker
Scrape the onions, chicken, and every bit of spiced oil into the slow cooker. Pour in the chicken broth and stir in the ground cashews, scraping up any browned bits from the skillet.
4. Slow cook low and slow
Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken shreds easily with a fork and reaches 165F / 74C at the thickest piece. The sauce should look bubbling at the edges and slightly reduced.
5. Temper the yogurt
Turn the slow cooker off and let it sit 5 minutes. Whisk the Greek yogurt with 2 tbsp of the hot cooking liquid in a small bowl, then stir the tempered yogurt into the pot – this keeps it from curdling.
6. Finish and rest
Stir in the reserved 1 tsp garam masala, taste, and add salt as needed. Cover and rest 10 minutes so the sauce thickens and the flavors settle.
7. Garnish and serve
Toast the slivered almonds in a dry skillet over medium heat (350F / 177C) for 2-3 minutes until golden and nutty-smelling. Spoon the korma over basmati rice and top with almonds and cilantro.
Delicious Variations
Nut-Free Korma
Swap the ground cashews for 1/2 cup finely ground sunflower seeds and use coconut cream instead of yogurt for a creamy, allergy-friendly sauce.
Coconut Chicken Korma
Replace half the yogurt with full-fat coconut milk and add 1 tsp brown sugar for a sweeter, tropical version that's dairy-free.
Vegetable Korma
Use 6 cups of cauliflower, carrots, and potatoes instead of chicken, add 1/2 cup extra broth, and cook on Low for 3 hours until the vegetables are fork-tender.
How to Store The Best Slow Cooker Chicken Korma
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the sauce thickens as it chills, so loosen with a splash of broth when reheating.
Freezer
Freeze in portions for up to 3 months, but add the yogurt after thawing and reheating to prevent separation; thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at 50 percent power, stirring every 30 seconds, until steaming but not boiling.
Frequently Asked Questions
Q: Can I put raw chicken in a slow cooker for korma?
Yes, raw chicken thighs are safe to add directly to the slow cooker as long as they reach 165F / 74C internally. Searing first is optional but gives deeper flavor and a nicer texture, so it's worth the extra 6 minutes.
Q: Why did my korma sauce curdle?
The yogurt was likely added too early or the heat was too high. Stir full-fat Greek yogurt in only after the slow cooker is off and the sauce has cooled for 5 minutes, and temper it with a little hot liquid first.
Q: How do I make chicken korma thicker?
Whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the sauce on High for 10 minutes, or simply rest the korma uncovered for 10 minutes – ground cashews also thicken it as it sits. For a richer fix, stir in 2 tbsp almond butter.
Q: Is chicken korma spicy?
Traditional korma is mild and creamy, not spicy, because it relies on fragrant spices rather than chilies. If you want heat, add 1/2 tsp cayenne with the spices or serve red chili flakes at the table.
Q: Can I use chicken breasts instead of thighs?
Yes, but breasts dry out faster, so cut them into larger 2-inch chunks and check for doneness at 3 hours on Low. Thighs remain the better choice for a long, forgiving slow cook.
Set this korma going before you leave for work and come home to a kitchen that smells like your favorite Indian restaurant. Make it once, and it earns a permanent spot in your weekly rotation – pin it, share it, and tell me how your family liked it in the comments.
The Best Slow Cooker Chicken Korma
The Best Slow Cooker Chicken Korma delivers tender chicken in a silky cashew-yogurt sauce with zero babysitting, ready when you walk in the door.
🧂 Ingredients
- 2.5 lbs (1.13 kg) boneless, skinless chicken thighs, cut into 1.5-inch chunks
- 1 large yellow onion (about 2 cups / 240g), finely diced
- 4 garlic cloves, minced (about 1 tbsp)
- 1 tbsp freshly grated ginger (from a 2-inch knob)
- 1 tbsp garam masala, plus 1 tsp reserved for the finish
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp kosher salt, plus more to taste
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240g) full-fat plain Greek yogurt, whisked smooth
- 1/2 cup (75g) raw cashews, finely ground, plus 1/4 cup (35g) slivered almonds for garnish
📋 Instructions
- 1Bloom the spices — Heat 2 tbsp neutral oil in a large skillet over medium heat (350F / 177C). Add the onion and cook 5 minutes until soft and translucent, then stir in the garlic, ginger, garam masala (reserving 1 tsp), coriander, cumin, turmeric, and 1/2 tsp salt and cook 60 seconds until fragrant and the spices darken slightly – do not let them burn.
- 2Sear the chicken — Push the onions to the side, raise the heat to medium-high (400F / 204C), and add the chicken in a single layer. Sear 3 minutes per side until golden brown on the outside but still raw inside, about 160F / 71C; work in two batches if your skillet is crowded.
- 3Load the slow cooker — Scrape the onions, chicken, and every bit of spiced oil into the slow cooker. Pour in the chicken broth and stir in the ground cashews, scraping up any browned bits from the skillet.
- 4Slow cook low and slow — Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken shreds easily with a fork and reaches 165F / 74C at the thickest piece. The sauce should look bubbling at the edges and slightly reduced.
- 5Temper the yogurt — Turn the slow cooker off and let it sit 5 minutes. Whisk the Greek yogurt with 2 tbsp of the hot cooking liquid in a small bowl, then stir the tempered yogurt into the pot – this keeps it from curdling.
- 6Finish and rest — Stir in the reserved 1 tsp garam masala, taste, and add salt as needed. Cover and rest 10 minutes so the sauce thickens and the flavors settle.
- 7Garnish and serve — Toast the slivered almonds in a dry skillet over medium heat (350F / 177C) for 2-3 minutes until golden and nutty-smelling. Spoon the korma over basmati rice and top with almonds and cilantro.
