Slow Cooker Chicken Korma

Make deliciousChicken Kormawith only 6 ingredients! Creamy, flavorful curry made effortlessly in your slow cooker. Perfect weeknight dinner solution.

🍲 Despite the simplified ingredient list, this korma delivers the rich,creamy tasteyou would expect from your favorite Indian restaurant!

My 2 Best Tips For Making Chicken Korma

Coconut Milk:Always use full-fat, unsweetened coconut milk for the richest, creamiest texture – light versions won’t give the same luxurious mouthfeel.

Chicken Choice:Boneless thighs stay incredibly tender and juicy during slow cooking, while chicken breasts can become dry and tough.

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I think it’s fun to recreate our favorite take-out meals at home, and this curry doesn’t disappoint!

These are my well-learned best practices for making curry:

1. Stir the curry powder thoroughly with the liquid ingredients before addingchickento ensure even flavor distribution throughout.

2. Let the finished korma sit for 10 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

3. Easily adjust the spice level by adding more or fewer red pepper flakes to suit everyone’s taste preferences.

How To Make Chicken Korma

Step 1:Gather all the ingredients – boneless skinless chicken thighs, tomato sauce, unsweetened coconut milk, curry powder, red pepper flakes, and salt.

Step 2:Add all of your ingredients to a slow cooker. Stir to combine and make sure your chicken is evenly covered.

Step 3:Cook your korma on high heat for 3 hours. After 3 hours, use two large forks to shred your chicken and give the korma a quick stir.

Step 4:Serve over rice or veggies and enjoy!

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