Why You’ll Love this Slow Cooker Chicken Korma Recipe
When it comes to comfort food, this Slow Cooker Chicken Korma is a standout. I love how it transforms simple ingredients into a rich, fragrant dish that warms me from the inside out.
The slow cooker does all the work, letting me enjoy the enticing aroma wafting through my kitchen as it simmers. With tender chicken bathed in creamy coconut and aromatic spices, every bite feels indulgent.
It’s perfect for busy days; I can prep it in minutes and let it cook while I tackle my to-do list. Plus, serving it with warm chapattis or rice makes it feel even more special.
Trust me, once you try this korma, you’ll want it on your dinner rotation!
Ingredients of Slow Cooker Chicken Korma
When it comes to cooking, the right ingredients can make or break a dish. For this Slow Cooker Chicken Korma, you’ll need a mix of aromatic spices, creamy coconut, and tender chicken to create that delightful flavor profile. Each ingredient plays a role, from the warmth of the ginger to the richness of the coconut cream.
So, let’s gather what we need before we plunge into the cooking process. Trust me, once you have everything on hand, you’ll feel like a kitchen superhero ready to tackle this recipe.
Here’s what you’ll need:
- 2 tablespoons oil
- 8 boneless, skinless chicken thighs (cut into cubes, about 2 pounds)
- 2 onions, finely chopped (plus extra for garnish)
- 1 – 2 green chilies (seeded and finely chopped)
- 1 inch fresh gingerroot (peeled and finely chopped)
- 5 tablespoons korma curry paste
- 1 cup coconut cream (or coconut milk)
- 1 1/4 cups chicken stock
- 2 tablespoons ground almonds
- 1 small bunch fresh cilantro
- 3/4 cup plain yogurt
- 2 tomatoes, diced
- Salt and pepper to taste
Now, let’s talk about a few considerations regarding these ingredients. First off, if you’re not a fan of heat, feel free to dial back on the green chilies. They can pack a punch, but you don’t want to set your taste buds on fire.
And if you can’t find korma curry paste, a blend of other curry spices can work in a pinch, although you might miss that distinct flavor profile. As for the coconut cream or milk, I’ve found that using cream gives it a richer texture, but if you’re looking to lighten it up, go ahead and use coconut milk.
Just remember, cooking is all about adapting to your preferences and what you have on hand. Now that we’re all set with the ingredients, let’s move on to the fun part—making that delicious korma!
How to Make Slow Cooker Chicken Korma
Alright, let’s get into the nitty-gritty of making this Slow Cooker Chicken Korma. First things first, you’ll want to grab 2 tablespoons of oil and heat it in a skillet over medium heat. Once that oil is nice and shimmering, it’s time to add the star of the show—8 boneless, skinless chicken thighs, cut into cubes. Don’t just dump them all in at once; add them in batches so they get a nice golden sear. This step is vital because it locks in the flavors.
After they’re beautifully browned, use a slotted spoon to transfer them to your slow cooker pot. If only I could get a slotted spoon for my life—just imagine scooping out all the bad decisions.
Now, in that same skillet, toss in 2 finely chopped onions, 1-2 finely chopped green chilies, and 1 inch of fresh gingerroot that you’ve peeled and chopped. Stir that around for about 2-3 minutes until everything starts to get aromatic. You know, the kind of aroma that makes your neighbors suspicious that you’re throwing a secret dinner party.
Next, grab 5 tablespoons of korma curry paste (this is where the magic happens) and mix it in with the onions and ginger. Then, pour in 1 cup of coconut cream or coconut milk, followed by 1 1/4 cups of chicken stock, and 2 tablespoons of ground almonds. Give it a good stir, and don’t forget to add a sprinkle of salt and pepper. Bring this delightful mixture to a boil, and then it’s time to pour it over your chicken in the slow cooker.
Once everything is in the slow cooker, cover it up and let it work its magic on low heat for about 6-8 hours. This is the part where you can kick back, relax, and maybe try to remember what life was like before you discovered slow cooking.
When you finally lift that lid, you’ll be greeted by the tantalizing aroma of korma that has been simmering away all day. Stir it up, and serve it in bowls topped with a generous spoonful of 3/4 cup of plain yogurt, diced tomatoes, and some extra raw onion for that crunch. Don’t forget to sprinkle the remaining chopped cilantro on top.
And there you have it—a glorious bowl of Chicken Korma that’ll have you feeling like a culinary guru, even if you accidentally burned toast last week. Serve it up with warm chapattis, and you’re ready to dig in. Enjoy!
Slow Cooker Chicken Korma Substitutions & Variations
After enjoying that delightful bowl of Slow Cooker Chicken Korma, you might find yourself wanting to mix things up a bit.
You can easily substitute chicken thighs with boneless chicken breasts if you prefer a leaner option. For a vegetarian twist, swap the chicken for chickpeas or tofu. Feel free to experiment with different proteins like lamb or beef, too.
If you’re looking for a dairy-free version, simply omit the yogurt and replace it with a nut-based alternative. Want more heat? Add extra green chilies or a dash of cayenne pepper.
You could also play with the spices—try adding cardamom or turmeric for a unique flavor profile. The possibilities are endless, so get creative!
What to Serve with Slow Cooker Chicken Korma
What pairs best with Slow Cooker Chicken Korma?
I love serving it with warm, fluffy basmati rice. The rice soaks up the rich, creamy sauce perfectly.
If you’re in the mood for something a bit different, try serving it with naan or chapattis; they’re great for scooping up that delicious korma.
A side of cucumber raita adds a revitalizing touch that balances the spices beautifully.
I also enjoy a simple green salad with lemon dressing for some crunch and brightness.
For drinks, a cool mango lassi or a light white wine can really enhance the meal.
These pairings create a delightful dining experience that complements the flavors of the chicken korma wonderfully.
Additional Tips & Notes
To guarantee your Slow Cooker Chicken Korma turns out perfectly, I recommend prepping your ingredients ahead of time. Chop your onions, ginger, and chilies the night before, so everything’s ready when you start cooking.
If you like a bit more heat, feel free to add extra green chilies or a pinch of cayenne pepper. Don’t skimp on the coconut cream; it really enhances the dish’s creaminess.
For a richer flavor, consider marinating the chicken in the korma paste for a few hours before cooking. Finally, always taste before serving—adjust the seasoning with salt and pepper as needed.
This dish pairs wonderfully with warm chapattis or rice, making it a perfect meal for sharing. Enjoy!