This slow cooker chicken korma is really easy to make and tastes delicious!
This is a non-spicy version of the traditional Indian dish, but you can increase the heat by adding some more cayenne pepper if you want to.
If you want to try another Indian chicken dish, take a look at our Chicken Makhani recipe.
Slow Cooker Chicken Korma
This slow cooker chicken korma is really easy to make and tastes delicious! This is a non-spicy version of the traditional Indian dish, but you can increase the heat by adding some more cayenne pepper if you want to.
Ingredients
- 1 onion
- 5 cloves garlic
- 2 Tablespoons grated fresh ginger
- 1 14.5 ounce can of diced tomatoes
- 1 pound boneless skinless chicken breasts or thighs
- 1 teaspoon cilantro
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne
- ¾ cup yogurt
- 2 Tablespoons dried fenugreek
Instructions
How to Put It Together
- Chop the onion and sprinkle it over the bottom of the slow cooker.
- Mince the garlic and sprinkle it over the onion.
- Sprinkle the grated ginger over the onions and garlic.
- Pour in the tomatoes.
- Chop the chicken into 1 inch cubes.
- Sprinkle the chicken over the onion mixture.
- Mix the cilantro, coriander, cumin, salt and cayenne in a small bowl.
- Sprinkle the spice mixture over the chicken.
- Cook the chicken on high for 2½ hours.
- Add the yogurt and fenugreek to the mixture.
- Cook for another 30 minutes with the lid off.
Serve hot over rice, and enjoy!
Notes
If you want to try another Indian chicken dish, take a look at our Chicken Makhani recipe. Pots and Utensils: Small bowl
5 - 7 quart crock pot
5 - 7 quart crock pot
Nutrition
Serving: 1 g | Calories: 265 kcal | Carbohydrates: 15.8 g | Protein: 34.6 g | Fat: 7.2 g | Cholesterol: 92 mg | Sodium: 514.7 mg | Sugar: 6.9 g
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on April 7, 2016 but was updated with new content on March 19, 2024.