This Slow Cooker Chicken Korma is my go to when I want a comforting, aromatic meal that fills the house with warm spices while freeing up my evening. I first developed this version on a busy week when I wanted the scent of a slow simmering curry without standing at the stove. The combination of a yogurt based marinade, fragrant garam masala and cumin, and creamy coconut milk creates layers of flavor that coat tender chicken thighs. The texture is silk like and the spices feel rounded rather than sharp, which makes it a family favorite for adults and kids alike.

I discovered how forgiving this method is after a weekend of experimenting with different marination times and browning techniques. Browning the chicken briefly before slow cooking made a measurable difference in depth of flavor. The lemon zest brightens the dish in the final minutes and toasted almonds add a satin crunch when serving. This recipe is perfect when you want the luxury of a mild, restaurant style curry with almost no active cooking time.

Ingredients

• Greek yogurt for the marinade: Use about 3 quarter cup full fat Greek yogurt. A thick brand like FAGE or Chobani gives the best coating and tang. The live cultures help tenderize the chicken and the fat adds creaminess to the final sauce.
• Spice blend: One tablespoon each of garam masala, ground cumin, and ground coriander, plus turmeric and a touch of curry powder build a warm, aromatic base. Choose a fresh garam masala from a reputable brand or a local spice shop for the brightest flavor.
• Chicken: Two point two pounds boneless, skinless chicken thighs, halved. Thighs stay moist in the slow cooker and absorb the marinade better than breast meat.
• Aromatics and base: A medium yellow onion and a shallot for sweetness, six cloves garlic and a two inch piece fresh ginger, minced for heat and freshness, with four tablespoons tomato paste and about one and two thirds cups full fat coconut milk for creaminess.
• Finishing additions: Lemon zest for brightness, toasted almonds for texture, chopped fresh coriander for color and a swirl of yogurt if you like extra creaminess. Salt and pepper to season and one tablespoon olive oil for browning.

Instructions

Marinate the chicken In a large bowl combine 3 quarter cup full fat Greek yogurt, 1 tablespoon garam masala, 1 tablespoon ground cumin, 1 tablespoon ground coriander, quarter teaspoon curry powder, 2 teaspoons turmeric divided, 1 teaspoon chili powder, 1 teaspoon chili flakes and the zest of one lemon. Lightly season 2 point two pounds halved boneless skinless chicken thighs with salt and pepper and turn to coat evenly. Cover and marinate for at least 30 minutes at room temperature or overnight in the refrigerator for deeper flavor. Brown the chicken Heat 1 tablespoon olive oil in a large skillet over medium heat or use the sauté function on your slow cooker. Remove the chicken from the marinade leaving a small amount of marinade in the bowl and brown chicken in batches for about 2 to 3 minutes per side until golden. Browning develops Maillard flavors that enrich the final sauce. Set browned pieces aside on a tray. Sauté the aromatics In the same skillet add a little more oil if needed and sauté the chopped medium yellow onion, finely chopped shallot, six cloves minced garlic and minced two inch ginger for about 10 minutes until soft and golden. This step caramelizes natural sugars and creates depth for the sauce. Build the sauce Stir in the reserved marinade, four tablespoons tomato paste, the remaining 1 teaspoon turmeric and one and two thirds cups full fat coconut milk. Bring the mixture to a gentle simmer, stirring to dissolve the tomato paste and to combine the spices evenly. Taste and adjust salt at this stage. Slow cook Transfer the sauce to the slow cooker if you used a skillet. Return the browned chicken and any accumulated juices to the pot. Cover and cook on low for six hours or on high for three hours until the chicken is falling apart tender and deeply flavored. If the sauce seems too thin finish uncovered for the last 30 minutes to thicken slightly. Finish and serve Just before serving stir in a little lemon zest and chopped fresh coriander. Garnish with toasted sliced almonds and a small swirl of yogurt if desired. Serve warm with steamed basmati rice and warm naan or rotis.

Storage Tips

Cool the curry to room temperature before refrigerating to avoid condensation in the container. Store in an airtight container in the refrigerator for up to four days. For longer storage portion into freezer safe containers leaving about one inch headspace and freeze for up to three months. To reheat from refrigerated, warm gently on the stove over low heat stirring occasionally adding a splash of water if the sauce thickened too much. From frozen, thaw overnight in the refrigerator and reheat slowly on low to preserve texture.

Ingredient Substitutions

If you do not have full fat Greek yogurt you can use plain strained yogurt but reduce the marination time if the yogurt is very acidic. Swap boneless thighs for bone in pieces for extra depth of flavor but increase the slow cooking time by 30 minutes on high. For a dairy free marinade omit yogurt and use a little extra coconut milk and a tablespoon of lemon juice to tenderize. If you need a nut free finish skip the almonds and use toasted sunflower seeds for crunch.

Serving Suggestions

Serve the curry over steamed basmati rice for a classic pairing or with warm naan to mop up the sauce. A simple cucumber raita or a fennel and carrot salad adds brightness and crunch. Garnish with torn cilantro and a few roasted almonds or cashews for texture. Pair with light-bodied white wine or a cold lager to balance the richness on a special occasion.

Cultural Background

Korma originates from the Indian subcontinent and traditionally describes a dish braised with yogurt or cream and aromatic spices producing a mild, rich gravy. While there are many regional variations including nut based pastes or coconut influenced versions from southern regions, the technique of slow gentle cooking with a dairy or coconut base unites them. This interpretation blends a yogurt marinade with coconut milk to honor both northern and southern style influences while remaining approachable and home cook friendly.

Seasonal Adaptations

In cooler months add roasted root vegetables like sweet potato or winter squash into the slow cooker for a heartier meal. In summer lighten the dish by using reduced coconut milk and finishing with a squeeze of fresh lemon and chopped herbs like cilantro and mint. For festive occasions finish with a shower of pomegranate seeds for color or a drizzle of ghee for extra gloss.

Meal Prep Tips

For batch cooking double the spice blend and freeze in labeled bags so you can make this dish quickly. Marinate the chicken in vacuum bags for up to 24 hours and then brown and freeze raw in sauce ready to pop into the slow cooker. Portion into single serve containers with rice for grab and go lunches. Use microwave safe containers for reheating at work and sprinkle fresh herbs after heating for brightness.

This slow cooker approach gives you a reliable, aromatic, and comforting meal that fits into busy schedules while delivering restaurant caliber flavors. Make it your own by adjusting heat and garnishes and enjoy the ritual of sharing it with family and friends.