Slow Cooker Chicken Korma is a delicious red curry recipe that is filled with amazing flavors. Set it and forget it in a crockpot, to make this amazing korma recipe for your whole family to enjoy!
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
- Quick and easy – This slow cooker version of chicken korma only takes 10 minutes of prep time, making the crock pot do most of the work!
- Healthier dinner – With lots of spices and veggies, this slow cooker chicken korma is a healthier way to prepare dinner. All of these super foods also make for a healthy, well-rounded dish loaded with dietary fiber and protein.
- International experience in your own kitchen – You can indulge in international flavors in the comfort of your own home!
What to Grab at the Store
You should easily be able to find these slow cooker chicken korma ingredients at your local grocery store. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.
- Chicken breasts – You can also use boneless chicken thighs for a sweet, moist meat that is often cheaper than buying boneless skinless chicken breasts.
- White onion – In addition to flavor, it also adds texture. You can also use a sweeter yellow onion if you’d like to.
- Garlic – It’s always preferred to use freshly minced garlic for the best flavor, rather than the pre-minced jar version.
- Ginger – Same here, it’s always best to use freshly grated ginger rather than ground ginger for the best flavor.
- Light coconut milk – If you’re worried about tasting the coconut, I can assure you that you won’t taste coconut. It just adds a nice creamy texture.
- Red curry paste – This is from Thailand and it’s a paste made from dried red chillies, galangal, shrimp paste, cilantro, lemongrass, shallots, and lime. Most grocery stores carry it in the international aisle.
- Salt and pepper – To round out the seasonings of this chicken korma, I used a simple blend of kosher salt and freshly ground black pepper.
- Frozen peas – You can also use canned peas, but make sure to add them in at the end. I love the texture and fiber they add to the dish. But you could also add broccoli or carrots.
- Canned chickpeas – You want to make sure these are rinsed and drained. They add great texture to our dish.
- Fresh cilantro – Found in a lot of thai and indian dishes, this is mostly used as a garnish for color and flavor.
- Plain Greek yogurt – Greek yogurt is actually a very popular ingredient in lots of middle Eastern cooking. It adds a nice tang to our sauce.
- Corn starch – We use a cornstarch slurry (cornstarch and water) in order to thicken our sauce.
Let’s Make It
This slow cooker chicken korma recipe is truly a set it and forget it recipe. It couldn’t be easier!
- Add spices and chicken to slow cooker. Add chicken, white onion, garlic, ginger, light coconut milk, red curry paste, kosher salt and ground black pepper to the slow cooker. Stir to combine.
- Cook on low for 6 hours. Set slow cooker for 6 hours on low.
- Add remaining ingredients. Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well. Change slow cooker setting to “keep warm.”
- Garnish and serve. Serve over ginger rice. Top with scallions and fresh lemon juice before serving.
5S Philosophy 👩🏻
- Salt – This recipe calls for a bit of kosher salt to help bring out the flavors. If using a different type of salt, keep in mind that salts measure differently.
- Seasonings – Try adding a teaspoon of crushed res pepper flakes or chili powder to take the spice level up a notch.
- Swaps – Instead of coconut milk, try using cream of half and half. If you want a milder sauce, reduce the red curry amount by an ounce or two.
- Senses – Tender chicken simmering in a luscious sauce infused with fragrant spices. The rich aroma of garlic, ginger, and slow-cooked onions fills the air. Each bite melts in your mouth, the velvety sauce coating your tongue with a perfect balance of warmth, sweetness.
Perfect Pairings
This slow cooker chicken korma recipe already includes veggies like peas and onions. However, you can always serve alongside more vegetables like broccoli, green beans or spinach.
We also like to serve ours over a starch like white or brown rice or quinoa to make it a full meal!
Storage and Freezing
How to Store
You can store any leftover slow cooker chicken korma in an airtight container in the refrigerator. It will last for up to five days.
Can I Freeze Slow Cooker Chicken Korma?
Slow cooker chicken korma can also be easily frozen after being cooked. Place it in airtight containers for up to 6 months.
Helpful Tips and Answers
I can’t speak to all chicken korma recipes, but yes this chicken korma recipe is gluten free.
The beauty of making homemade korma sauce is that you can control the spice level. Like it hot and want your nose to sweat? Increase the red curry to 6 ounces or toss in 1 teaspoon of crushed red pepper flakes or chili powder.
If you prefer a milder korma sauce, reduce the red curry to 3 ounces. Coconut milk and yogurt will balance it out to be a sweet heat.
I prefer to use cornstarch mixed with a little bit of water. You can also use arrowroot or flour. The only downside to slow cooker recipes is that sauces don’t have the ability to reduce while cooking, so thickening is necessary.
You can use cream or half and half, but if your reason for not using coconut milk is because you don’t like the taste of coconut, I can assure you that you won’t taste coconut. I don’t actually care for coconut. I like the smell, but not the taste, and I eat it!
Korma sauce is a popular sauce in India and Turkey with a spiced yogurt or cream base. Some are made with garam masala, but this isn’t my favorite flavor, so I don’t use it in mine.
More Slow Cooker Recipes
There is nothing easier than a set it and forget it crock pot recipe! Here are some of our favorites.
Slow Cooker Chicken Korma Recipe
Ingredients
- 4 boneless, skinless chicken breasts , cut into 1 inch cubes
- 1 white onion , quartered
- 3 cloves garlic , minced
- 1 tablespoon ginger , grated
- 13.5 ounces light coconut milk
- 4 ounces red curry paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 1 cup frozen peas
- 15 ounces canned chickpeas , rinsed and drained
- 3 tablespoons fresh cilantro , roughly chopped
- 10 ounces plain Greek yogurt
- Scallions and lemons for garnish
- 4 cups ginger rice
Instructions
- Add the chopped 4 boneless, skinless chicken breasts, chopped 1 white onion, mined 3 cloves garlic, grated 1 tablespoon ginger, 13.5 ounces light coconut milk, 4 ounces red curry paste, 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper to the slow cooker. Stir to combine.
- Cover and set the slow cooker for 5 hours on low.
- Ten minutes before serving, mix the 2 tablespoons cornstarch with 2 tablespoons water. Add the cornstarch mixture, 1 cup frozen peas, 15 ounces canned chickpeas , 3 tablespoons fresh cilantro and 10 ounces plain Greek yogurt, stirring well. Change slow cooker setting to "keep warm."
- Serve over 4 cups ginger rice . Top with Scallions and lemons for garnish before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Add white onion, garlic and ginger until soft. Add coconut milk through ground black pepper. Stir well, cover and allow to simmer on very low heat for 1 hour. Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well.
Nutrition
Really excited to try this – my favourite Indian dish but have never tried to make it myself. Where would you rate this on the spicy scale? I’m hoping mild-medium…any changes I can make to accommodate? Thanks!
Hi Stephanie! You can control the heat and spice. For mild-medium, cut the curry in half. If you need it a little hotter after you cook it, add some crushed red pepper. My idea of mild-medium might be different from yours.
This looks delicious! Pinned for later. Can’t wait to try it! Thank you for sharing this.
Thank you, Kelly!