Slow Cooker Chicken Korma

Last updated on: March 10, 2026

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Right, confession time: I’m a curry addict. There, I said it. From a fiery Sri Lankan chicken curry to a saucy tikka masala, I’ve spooned my way through enough spices to make my local takeaway suspicious of my loyalty. But this Slow Cooker Chicken Korma?

Oh, it’s the calm in the curry storm. The silky, creamy, gently spiced cousin that reminds you not every curry has to make you break into a sweat.

It’s the kind of dish that practically makes itself while you’re out pretending to be productive.

After a few test runs (and one tragic coconut milk explosion), I’ve nailed the texture and balance.

The sauce is lush, the chicken falls apart with a fork, and there’s enough protein to make your gym-loving mate nod approvingly. Grab your slow cooker — it’s time to let it do the heavy lifting.

What is Slow Cooker Chicken Korma?

A Slow Cooker Chicken Korma is a creamy, mildly spiced curry made by simmering chicken in a sauce of coconut milk, yoghurt, tomato purée, and aromatic spices.

Traditionally cooked low and slow, the slow cooker does all the graft — breaking down the chicken until it’s melt-in-the-mouth tender.

It’s an Indian-inspired dish that leans on flavours like cumin, coriander, and garam masala without being overly hot. Ideal for anyone who loves a curry that tastes indulgent but is secretly high in protein and surprisingly healthy.

Key Ingredients

Chicken Breast. Lean, mean, protein machine. Stays tender in the slow cooker and keeps the whole thing feeling virtuous.

Onion. The base of every good curry. Go golden and soft for that sweet, rich undertone.

Garlic & Ginger. The dynamic duo of flavour. They bring heat, zing, and a faint sense you might actually know what you’re doing.

Ground Coriander & Cumin. Earthy, nutty, and totally essential for building depth. Without them, your curry’s just a beige soup pretending to be exotic.

Turmeric. Brings the sunshine. Also stains everything it touches.

Garam Masala. The spice blend that ties it all together — like the belt on your dressing gown, but tastier.

Coconut Milk. Creamy, lush, and slightly sweet. Gives korma its iconic luxurious texture.

Greek Yoghurt. Stirred in at the end for tang and creaminess. It’s the secret weapon against a watery sauce.

Tomato Purée. Adds body and a subtle sharpness to balance all that creaminess.

Flaked Almonds & Fresh Coriander. The final flourish — a crunchy, herby halo for your glorious korma.

Slow Cooker Chicken Korma

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5 from 2 reviews

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Make this Slow Cooker Chicken Korma tonight! Mild, creamy, and loaded with spices — an easy, high-protein curry that’s pure comfort in a bowl.

• Total Time: 6 hours and 15 mins
• Yield: 5 1x

Ingredients

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For the korma:

• 900g chicken breast, cut into chunks
• 1 tablespoon olive oil
• 1 large onion (150g), finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mild chilli powder (optional)
• 2 tablespoons tomato purée
• 200ml full-fat coconut milk
• 150ml chicken stock
• 20g cornflour
• 100g fat-free Greek yoghurt
• Salt and black pepper, to taste

To finish and serve:

• 240g uncooked basmati rice (about 60g per person)
• 2 tablespoons flaked almonds (toasted, optional)
• Fresh coriander leaves, chopped, for garnish

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Instructions

Heat olive oil in a frying pan over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and golden. Add the garlic and ginger, cooking for another minute until fragrant.

Stir in the coriander, cumin, turmeric, garam masala, cinnamon, and chilli powder. Cook for 30 seconds to release the aromas, then transfer everything to the slow cooker.

Add the chicken pieces, tomato purée, coconut milk, chicken stock and cornflour to the slow cooker. Stir well to combine.

Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is tender and cooked through.

Once cooked, stir in the Greek yoghurt and season with salt and pepper to taste. If the sauce seems too thin, remove the lid and cook on High for another 15–20 minutes to thicken slightly.

Cook the basmati rice according to packet instructions. Serve the chicken korma over the rice, topped with toasted flaked almonds and a sprinkle of fresh coriander.

• Author: Scott Baptie
• Prep Time: 15 mins
• Cook Time: 6 hours
• Category: Poultry
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 688
• Fat: 20g
• Carbohydrates: 65g
• Protein: 62g

Recipe Video

Keeping Slow Cooker Chicken Korma Fresh For Later

To Store

Pop any leftover korma in an airtight container once cooled. It’ll stay good in the fridge for up to 3 days. The flavours actually deepen overnight, so you could argue it’s even better the next day.

To Reheat

Gently warm your Slow Cooker Chicken Korma on the hob or in the microwave. Add a splash of water or coconut milk if it’s thickened too much. Avoid boiling — yoghurt can curdle, and no one wants grainy curry.

To Freeze

Yes, this beauty freezes brilliantly. Portion it up, label it (because we’ve all played freezer roulette), and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs work beautifully — they’re juicier and just as high in protein. Adjust cooking time slightly if needed, but the slow cooker’s pretty forgiving.

Can I make Slow Cooker Chicken Korma without coconut milk?

You can swap in extra Greek yoghurt and a bit of chicken stock. It won’t be quite as rich, but still dreamy and delicious.

Is Slow Cooker Chicken Korma spicy?

Not really. It’s mild and creamy, with just a whisper of warmth. Perfect for spice-shy dinner guests or kids who think black pepper’s “too hot.”

Can I prep Slow Cooker Chicken Korma the night before?

Yes! Combine all the ingredients (except yoghurt) in the slow cooker insert, pop it in the fridge overnight, then start it in the morning. Dinner practically cooks itself.

What can I serve with Slow Cooker Chicken Korma?

Classic basmati rice is perfect, but naan, roti, or even cauliflower rice (if you’re feeling saintly) all work a treat.

If You Liked This Slow Cooker Chicken Korma, Try These

Slow Cooker Chicken Tikka Masala. A deeper, spicier curry with the same effortless slow cooker magic. Rich tomato base, smoky spices, and all the comfort you need after a long day of pretending not to check your phone at work.

Sri Lankan Chicken Curry. For those who like a bit more kick — this curry has layers of heat and tropical flavour. Perfect if you’re feeling adventurous and fancy a trip to flavour town without leaving your kitchen.

Chicken Bhuna. A dry, robust curry that clings to your spoon like it means it. Less sauce, more punch, and guaranteed to impress anyone who thinks they can handle their spice.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!