Best 2 Slow Cooker Chicken Korma Recipes

Are you looking for a flavorful and effortless way to prepare a delectable chicken korma dish? Look no further than your slow cooker! This convenient kitchen appliance transforms simple ingredients into a rich and aromatic curry that will tantalize your taste buds. Get ready to embark on a culinary journey and discover the secrets of creating a slow cooker chicken korma that will impress your family and friends. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through each step of the process, ensuring a delightful and satisfying meal that captures the essence of authentic Indian cuisine.

Here are our top 2 tried and tested recipes!

SLOW COOKER LAMB (OR CHICKEN) KORMA

Slow Cooker Lamb (Or Chicken) Korma image

A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.

Provided by joanne.smolka

Categories Curries

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 large garlic cloves, crushed
1 teaspoon grated fresh ginger
1/2 cup ground almonds
4 tablespoons water
2 tablespoons ghee or 2 tablespoons coconut oil
1 1/2 lbs lamb or 1 1/2 lbs chicken, diced
1 large onion, finely chopped
100 g creamed coconut
1 1/4 cups water
4 cardamom pods, split
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
1 pinch ground cloves
2 teaspoons fine sugar
salt and pepper
1/2 teaspoon garam masala

Steps:

Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.

SLOW-COOKER CHICKEN KORMA

Slow-Cooker Chicken Korma image

A wonderful aromatic dish for the slow cooker. Feel free to cook this dish on the stove-top and adjust cooking time accordingly.

Provided by Daily Inspiration S

Categories Chicken

Time 6h30m

Number Of Ingredients 13

Ingredients

2 Tbsp oil (or ghee)
8 chicken thighs (boneless, skinless - cut into cubes, about 2 pounds in total)
2 onions, finely chopped (plus extra to garnish)
1-2 green chilies (seeded and finely chopped). omit if using a "hot" korma curry or if you like it less spicy.
1 inch fresh ginger root (peeled and finely chopped)
5 Tbsp korma curry paste
1 c coconut cream (or coconut milk)
1 1/4 c chicken stock
2 Tbsp ground almonds
1 small bunch fresh cilantro
3/4 c plain yogurt
2 tomatoes, diced
salt and pepper

Steps:

1. Preheat the slow cooker if necessary. Heat the oil in a skillet, add the chicken a few pieces at a time until they are all in the pan. Fry, stirring until golden. Remove the chicken from the pan with a slotted spoon and place it in the slow cooker.
2. Add the onions, chilies, ginger and curry paste to the skillet and fry, stirring for 2-3 minutes. Pour in the coconut cream or coconut milk, stock and ground almonds. Tear half the cilantro into pieces and add to the sauce with a little salt and pepper. Bring to a boil, stirring contstantly, then spoon over the chicken.
3. Cover with a lid and cook on low 6-8 hours. Stir the korma, then ladle it into bowls, top with spoonfuls of yogurt, the tomatoes, and extra raw onion and the remaining cilantro, torn into small pieces. If desired, serve over rice. Serve with warm chapattis.

Tips:

Use fresh ingredients for the best flavor. This is especially important for the chicken, vegetables, and spices.
Don't overcrowd the slow cooker. If you do, the chicken will not cook evenly and the sauce will be too thin.
Cook the chicken on low for 6-8 hours or on high for 3-4 hours. This will ensure that the chicken is cooked through and tender.
Serve the chicken korma with rice, naan, or your favorite side dish.

Conclusion:

Slow cooker chicken korma is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken korma can be made ahead of time and reheated, making it a great option for busy families. With its creamy, flavorful sauce and tender chicken, this dish is sure to be a hit with everyone at the table.