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Slow Cooker Chicken Korma

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A comforting, tender chicken dish cooked in a creamy, spiced coconut milk sauce, perfect for weeknight meals or special occasions.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Rice or naan for serving

Instructions

  1. Add the chicken thighs, chopped onion, minced garlic, and grated ginger to a slow cooker.
  2. Pour in the coconut milk and add the curry powder, ground cumin, ground coriander, turmeric, salt, and pepper.
  3. Stir to combine everything well so the spices are evenly distributed and the chicken is coated.
  4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.
  5. Shred the chicken in the sauce and mix well so the sauce clings to the shredded pieces.
  6. Serve hot over rice or with naan, garnished with fresh cilantro.

Notes

For a creamier sauce, stir in 2-3 tablespoons of coconut cream just before serving. Adjust spices to your preference for heat and flavor.

Find it online: https://www.mealbreeze.com/slow-cooker-chicken-korma/