This slow cooker chicken korma has been a quiet star in my dinner rotation for years. I came across the core idea one winter when I wanted a warm, comforting curry that would work around a busy schedule. After experimenting with yogurt marinades and slow braising techniques, this version became the one my friends and family request again and again. The combination of tangy Greek yogurt, warm garam masala, and the mellow creaminess of coconut milk produces a rich, balanced sauce that clings to tender pieces of chicken thigh. The texture is silky, not greasy, and every spoonful offers layers of spice rather than heat alone. I discovered that marinating the chicken in a spiced yogurt base changes the entire dish: the acid and enzymes in the yogurt tenderize while the spices infuse deeper than a surface rub. Cooking it gently for hours in a slow cooker further develops the flavors without drying the meat. The finished dish is ideal for a family dinner or for entertaining; it reheats beautifully and tastes even better the next day. I often serve it with fragrant basmati rice and warm naan. Simple garnishes like chopped cilantro, toasted sliced almonds, or a cooling dollop of yogurt make each serving feel thoughtful and polished.

Ingredients

• Full-fat Greek yogurt: About 3/4 cup of full-fat yogurt provides both tang and tenderizing enzymes. Use a thick brand such as Fage or Chobani for a creamy marinade that sticks to the chicken.
• Garam masala, ground cumin, and ground coriander: These warm spices form the aromatic backbone. Freshly ground spices yield the brightest flavor; look for garam masala from Indian grocers or a reliable brand like MDH.
• Turmeric and curry powder: Turmeric adds color and subtle earthiness while curry powder offers additional complexity. Use a mild curry powder if you prefer a more balanced heat.
• Chili powder and chili flakes: A teaspoon of chili powder plus flakes gives a gentle heat; adjust to taste. Use ancho-style chili powder for smoky sweetness or cayenne for sharper heat.
• Fresh lemon zest: Zest of one lemon brightens the marinade and cuts through the richness of the coconut milk.
• Chicken thighs: About 2.2 pounds boneless, skinless thighs halved. Thighs remain juicy during long, slow cooking; avoid breasts which can dry out unless you reduce the cook time.
• Onion, shallot, garlic, and ginger: These aromatics are sautéed until golden; they form the savory base that carries the spices and tomato paste.
• Tomato paste and coconut milk: Tomato paste adds umami and body, while full-fat coconut milk creates the lush, creamy sauce. One 13.5 fluid ounce can of coconut milk works well.
• Olive oil and seasoning: A tablespoon of olive oil for browning and salt and pepper to taste. Use a neutral oil if preferred.

Instructions

Marinate the Chicken: Combine 3/4 cup full-fat Greek yogurt with 1 tablespoon garam masala, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1/4 teaspoon mild curry powder, 2 teaspoons turmeric divided, 1 teaspoon chili powder, 1 teaspoon chili flakes, and the zest of one lemon. Season the chicken lightly with salt and pepper, add to the bowl, and turn each piece to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor penetration. Brown the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat or use the sauté setting on a slow cooker. Remove chicken from the marinade, reserving excess. Brown the pieces in batches for 2 to 3 minutes per side until a light golden crust forms. Do not crowd the pan to ensure proper caramelization. Transfer the seared chicken to a plate but keep any juices that collect with it. Sauté Aromatics: In the same skillet or slow cooker pot, add another splash of oil if dry. Sauté 1 medium chopped yellow onion and 1 finely chopped shallot over medium-low heat until they turn deep golden, about 8 to 10 minutes. Add 6 cloves minced garlic and a 2-inch piece of minced fresh ginger, cooking another 1 to 2 minutes until fragrant but not burnt. This gentle browning develops sweetness that balances the spices. Build the Sauce: Stir the reserved yogurt marinade into the aromatics along with 4 tablespoons tomato paste, the remaining 1 teaspoon turmeric, and one 13.5 fluid ounce can of full-fat coconut milk. Scrape the bottom of the pan to release any fond. Bring the mixture to a gentle simmer, stirring so the tomato paste dissolves and the sauce becomes silky. Slow Cook: Return the browned chicken and accumulated juices to the slow cooker and pour over the sauce. Stir to coat the chicken evenly. Cover and cook on low for 6 hours or on high for 3 hours. The chicken should be tender and easily shreddable with a fork, and the sauce reduced slightly and glossy. Finish and Serve: Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with chopped cilantro, toasted sliced almonds, or a swirl of yogurt if desired. Serve with steamed basmati rice or warm naan and lemon wedges on the side.

Storage Tips

Allow the dish to cool slightly before transferring to airtight containers. In the refrigerator, it will remain high quality for up to four days. For longer storage, portion into freezer-safe tubs and freeze for up to three months. Thaw overnight in the fridge and reheat gently on the stove over low heat to prevent the coconut milk from separating. If the sauce has split slightly, whisk in a tablespoon of room-temperature yogurt or a splash of cream to bring it back together.

Ingredient Substitutions

For a lighter version, substitute light coconut milk or reduce the amount of coconut milk by half and add low-sodium chicken broth to maintain volume. If you cannot find full-fat Greek yogurt, plain whole-milk yogurt works but may be slightly thinner. For a nut-free garnish, use toasted sunflower or pumpkin seeds. Vegetarians can substitute firm cubed paneer or large cauliflower florets, but cooking times and texture will vary—reduce slow cook time for paneer to prevent it from becoming rubbery.

Serving Suggestions

Serve with steamed basmati rice, lemon wedges, and warm naan or paratha. A simple cucumber raita balances the richness, while pickled red onions or a fresh salad with crunchy greens adds brightness. For a dinner party, present the curry in a warmed shallow bowl and scatter toasted almonds and cilantro on top for contrast in texture and color.

Cultural Background

Korma is a style of braised dish from the Indian subcontinent traditionally made by simmering meat in a sauce of yogurt, cream, or ground nuts. The slow cook method echoes the traditional slow simmering that allows spices and dairy elements to meld without curdling. Regional variations across India and Pakistan include dry fruit kormas or coconut-based coastal versions; this adaptation leans toward a mild, creamy coconut-yogurt profile common in home kitchens that prefer approachable heat.

Seasonal Adaptations

In winter, add roasted root vegetables like carrots and sweet potatoes to make the dish heartier and seasonally appropriate. During summer, lighten the meal with a side of charred vegetables and fresh herbs. For festive occasions, finish with a sprinkle of toasted shredded coconut and a few pomegranate seeds to add color and a pleasant tartness.

Meal Prep Tips

Marinate the chicken the night before and store in a sealed container. On the day you plan to serve, brown the pieces and combine with the pre-sautéed aromatics and sauce in the slow cooker to minimize active time. Divide into single-serve containers for lunches; add rice separately to keep textures optimal. Reheat gently in a saucepan over low heat and add a splash of water if the sauce is too thick.

Making this slow cooker chicken korma is a small act of care that yields big results. Whether for a weekday meal or a relaxed weekend dinner with friends, it rewards patience with warmth, depth, and comfort. I encourage you to make it your own with garnishes and heat levels that match your familys taste. Enjoy the process and the delightful aromas that will fill your kitchen.