Creamy Chicken Korma Crockpot Recipe with Toasted Almonds
The Best Slow Cooker Chicken Korma features tender chicken thighs in a creamy, spiced sauce with yogurt, cream, nuts, and aromatic Indian spices. Perfect over rice or naan.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 hours 15 minutes 1x
Ingredients
2 pounds boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup plain yogurt
1/2 cup heavy cream or coconut cream
1/4 cup ground almonds or cashews
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Optional: 1/4 teaspoon saffron threads, 1/4 cup raisins
Fresh cilantro, for garnish
Cooked basmati rice or naan, for serving
Instructions
-
Pat chicken dry, season with salt and pepper.
-
Optional: sear chicken in olive oil until lightly browned.
-
Place onion, garlic, and ginger in slow cooker, add chicken.
-
Mix yogurt, cream, nuts, and spices; pour over chicken.
-
Cook on low 6–7 hours or high 3–4 hours until tender.
-
Stir 15 minutes before serving; adjust seasoning.
-
Garnish with cilantro and serve with rice or naan.
Notes
Use chicken breasts for leaner meat; add vegetables like peas or carrots; saffron and raisins are optional for extra flavor.