Description
Succulent slow cooker chicken korma delivers a rich, creamy journey through North Indian cuisine with tender meat melting in delicate spices. Warm, fragrant layers of flavor promise a comforting meal you’ll savor with each delightful bite.
Ingredients
Scale
Main Protein:
- 1 kg (2.2 pounds) chicken thighs, halved
Spices and Seasonings:
- 1 tablespoon garam masala
- 1 tablespoon cumin
- 1/4 teaspoon curry powder, mild or medium
- 1 tablespoon coriander
- 2 teaspoons turmeric, separated
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- Zest of 1 lemon
Additional Ingredients:
- 175 grams (6.2 ounces) full-fat Greek yogurt
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 tin, 400 milliliters (13.5 fluid ounces) full-fat coconut milk
- 4 tablespoons tomato paste
Instructions
- Craft a vibrant marinade by whisking yogurt with aromatic spices in a large mixing bowl, ensuring even distribution for maximum flavor infusion.
- Thoroughly coat chicken thighs in the spiced yogurt mixture, allowing the proteins to absorb the complex flavor profile. For optimal taste development, refrigerate and marinate for at least 30 minutes, preferably overnight.
- Create a rich caramelized exterior by searing marinated chicken pieces in a hot skillet until golden brown on all surfaces. This technique locks in moisture and enhances depth of flavor.
- In the same skillet, gently sweat onions, garlic, ginger, and shallots until translucent and fragrant, developing a robust aromatic foundation for the sauce.
- Transfer the caramelized aromatics to the slow cooker, incorporating remaining marinade, lemon zest, tomato paste, turmeric, and velvety coconut milk. Carefully nestle seared chicken pieces into the liquid mixture.
- Configure the slow cooker to low temperature (6 hours) or high temperature (3 hours). Maintain a sealed lid throughout cooking to preserve heat and moisture, allowing flavors to meld seamlessly.
Notes
- For maximum flavor penetration, create small cuts in the chicken thighs before coating with marinade, allowing spices to seep deeper into the meat.
- Swap yogurt with coconut yogurt or cashew cream to make the recipe suitable for lactose-intolerant or vegan diners without compromising rich, creamy texture.
- Adjust heat by reducing or increasing chili powder and adding fresh green chilies, ensuring the dish caters to different spice tolerance levels.
- Toast whole spices before grinding to release more intense, complex aromatics and develop a more robust flavor profile in the chicken korma.
- Prep Time: 15 minutes
- Cook Time: 3 hours (or up to 6 hours)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 564
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg