Spicy and Creamy Slow Cooker Chicken Korma
Slow Cooker Chicken Korma is one of those dishes that wraps your senses in warmth. It’s mild, creamy, and packed with flavor without being spicy. And best of all? You don’t need a restaurant to enjoy it. With a slow cooker, you can recreate this comforting classic at home—even on a weeknight
Servings 4
Calories 360kcal
Ingredients
- 650 gm boneless, skinless chicken breasts, cut into chunks
- 25 gm plain flour
- 4 teaspoons mild curry powder
- Pinch of dried chilli flakes
- ½ teaspoon sea salt
- 2 tablespoons tomato purée
- 30 gm ground almonds
- 400 coconut milk (full-fat or reduced-fat)
- 2 tablespoons mango chutney
- 1 teaspoon garam masala
- Flaked almonds (optional, for topping)
Instructions
- Add chicken, flour, curry powder, chilli flakes, and salt to the slow cooker. Stir to coat the chicken well.
- Pour in the tomato purée, ground almonds, and coconut milk. Stir everything together until well combined.
- Cover and cook on LOW for 5–6 hours or HIGH for 3 hours, until the chicken is tender and fully cooked.
- Once done, stir in the mango chutney and garam masala. Let it cook for an additional 5–10 minutes uncovered.
- Serve hot. Top with flaked almonds if desired. Serve with rice, naan, or your preferred side.
Notes
- For a thicker sauce, you can add more ground almonds or cook uncovered for the last 30 minutes.
- To make it gluten-free, use gluten-free plain flour or substitute with cornstarch.
- Chicken thighs can be used instead of breasts for added flavor and tenderness. Increase cook time slightly.
- Adjust the spice level to your taste by increasing or decreasing the chilli flakes or using hot curry powder.
- This dish stores well in the fridge for up to 3 days and freezes for up to 3 months in an airtight container.