Here’s the truth: most slow-cooker recipes are an excuse for bland, beige mush. Dump. Set. Forget. Then regret.
But not this one. Chicken korma done right is comfort food with swagger. It’s creamy, spiced, rich but not heavy—the kind of dish that makes your whole house smell like you know what you’re doing in the kitchen (even if you don’t).
And the secret? Time. That slow simmer does the heavy lifting, marrying yogurt-tenderized chicken with spice, coconut milk, and tomatoes until it’s melt-in-your-mouth perfection.
This isn’t a Tuesday night chicken breast. This is a feast.
Why It Works (a.k.a. Why You’re About to Be Obsessed)
- Layers of flavor: Spices sink deep into the chicken instead of sitting on top like dust.
- Tender meat: Yogurt works like magic, breaking it down without drying it out.
- Set it and forget it: The slow cooker is your silent sous chef.
- Adaptable: Chicken, lamb, tofu, paneer—this recipe plays nice with all of them.
Here's the recipe:
What You’ll Need (and Why It Matters)
The Marinade:
- Full-fat Greek yogurt (don’t cheap out with low-fat—it’s gluey, not glorious)
- Spices: garam masala, cumin, coriander, curry powder, turmeric, chili powder, chili flakes
- Lemon zest (brightens everything)
- Chicken thighs (yes, thighs—breasts are for dieters, thighs are for flavor)
The Base:
- Onion, shallot, garlic, ginger (slow-cooked until golden—this is the foundation)
- Tomato paste (body and depth)
- Coconut milk (richness, silkiness, a touch of sweetness)
- Olive oil (don’t be stingy—fat carries flavor)
How to Make It (Without Screwing It Up)
- Marinate the Chicken. Yogurt + spices + zest = paste. Toss in chicken, coat it like you mean it. Minimum 30 minutes. Overnight if you want bragging rights.
- Brown the Chicken. Hot pan, little oil. Don’t overcrowd. Brown both sides. This isn’t optional. It’s the difference between “meh” and “holy hell.”
- Sauté the Aromatics. Same pan. Onions, shallots, garlic, ginger. Cook until golden and fragrant—ignore this step and you’ve killed the korma.
- Build the Sauce. Add back the marinade, tomato paste, turmeric, coconut milk. Stir until it looks like silk.
- Slow Cook. Chicken goes in. Cover. Low for 6 hours (best), or high for 3 if you’re desperate. By the end, the chicken’s fall-apart tender, swimming in a sauce you’ll want to eat with a spoon.
- Serve. Rice. Naan. Maybe both. Garnish with cilantro, almonds, or nothing at all because honestly, the sauce is the show.
Kennedy’s Kitchen Tips (Ignore These at Your Peril)
- Overnight marinade = restaurant-level depth.
- Brown in batches. Don’t cram. Crowding = steaming, not searing.
- Cook low and slow. Patience wins here.
- Taste before serving. Salt, lemon juice, maybe an extra hit of chili if you like heat.
Leftovers? If They Exist.
- Fridge: 3–4 days, airtight.
- Freezer: Up to 3 months if you’re disciplined enough not to eat it all this week.
- Reheat: Gently, stovetop or microwave. Add a splash of water or broth if the sauce thickens too much.
This isn’t just dinner. This is the kind of dish you pull out when you want people to remember eating at your house. Serve it with naan you didn’t buy in plastic wrap, and watch the table go quiet after the first bite. That’s when you know you nailed it.
