Slow Cooker Chicken Korma Easy Recipe

When I share recipes here, it’s sometimes tricky to know which are going to be the most loved. I first shared a Slow Cooker Chicken Curry in 2019 and it has been one of my most popular recipes ever with over 500 ⭐️⭐️⭐️⭐️⭐️ reviews! It’s so easy, throw everything in, super tasty. I followed this up last year with a Slow Cooker Chicken Tikka Masala which you loved too. It was only a matter of time before we needed a Slow Cooker Chicken Korma to join the menu, right? If you have a family who like a milder, nutty curry, here’s the recipe for you. I hope you love this latest addition to my Slow Cooker Chicken recipes!

Why you’ll love this slow cooker curry recipe

⭐️ More affordable than a takeaway ⭐️ Super simple but so satisfying ⭐️ Perfect on its own or as part of a curry night with other dishes Here I’ve taken inspiration from the Chicken Korma style of Indian takeaways in Britain, which almost always include a thick sauce and nuts. (If you’d like to try a more authentic recipe, take a look at this one by Tea For Tumeric, which has an ‘unapologetically long list of whole spices’ and looks totally delicious.) We tested this recipe with a few variations. We originally used more curry powder and also added turmeric for colour, but in that version we felt that the spice was too strong for a korma, and also, as chicken breasts cook quite quickly, the spices felt quite uncooked when the chicken was cooked through. We didn’t want to add an extra step of browning the spices if we could help it so we reduced the spice level. We also tried this with chicken thighs, and while fine, it just wasn’t quite similar enough to the takeaway version we were trying to create at home with a slow cooker. In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.