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For a tasty slow cooker chicken korma, you will need: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (13.5 oz) coconut milk - 1 cup plain yogurt - 2 tablespoons tomato paste - 2 tablespoons korma curry paste (adjust to taste) - 1 tablespoon ground turmeric - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon chili powder (optional, for heat) - Salt to taste These ingredients create a rich and creamy sauce that coats the chicken perfectly. The spices add depth and warmth to the dish. For a touch of freshness and crunch, consider these garnishes: - Fresh cilantro, chopped - Toasted almonds or cashews Garnishes enhance the flavor and add color to your dish. They make the meal more appealing. You can swap some ingredients if you need to. Here are a few options: - Chicken thighs can be replaced with chicken breasts for a leaner choice. - Greek yogurt can work instead of plain yogurt for a thicker texture. - If you can't find korma curry paste, use curry powder as a substitute. These substitutions can help you customize the dish to your liking without losing flavor. Start by chopping one large onion. You want it finely chopped for the best flavor. Next, mince three cloves of garlic and grate one tablespoon of fresh ginger. These aromatics add a lot of depth to the dish. In your slow cooker, mix the onion, garlic, and ginger well. Spread them evenly across the bottom. Now, take 1.5 lbs of boneless, skinless chicken thighs and cut them into bite-sized pieces. Place the chicken on top of the onion mix. Make sure the chicken is spread out evenly. In a separate bowl, combine one can of coconut milk and one cup of plain yogurt. Add two tablespoons of tomato paste and two tablespoons of korma curry paste. You can adjust the curry paste to your taste. Then, mix in one tablespoon of ground turmeric, two teaspoons of garam masala, one teaspoon of ground cumin, and one teaspoon of ground coriander. If you like heat, add one teaspoon of chili powder. Stir everything until smooth. Pour this sauce over the chicken in the slow cooker. Gently stir to coat the chicken evenly. Cover your slow cooker and set it to cook. You can choose to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should become tender and fully cooked. After cooking, taste the dish. Adjust the salt if needed. If you want a thicker sauce, leave the lid off and cook on high for an extra 30 minutes. Serve the chicken korma over cooked basmati rice. Garnish with fresh cilantro and toasted almonds or cashews for a nice touch. To make your chicken korma shine, start with fresh ingredients. Use high-quality chicken thighs for juicy bites. The right spices bring depth to the dish. Combine the korma curry paste with coconut milk and yogurt for a creamy base. Let the flavors blend by cooking it low and slow. This will help the spices infuse into the chicken. Remember to taste before serving. Adjust salt or add more spices as needed. Fresh cilantro adds a bright touch at the end. A slow cooker is your best friend for this dish. Layer the ingredients correctly. Start with onions, garlic, and ginger at the bottom. This helps them cook well and adds flavor. Cut the chicken into even pieces for uniform cooking. Always cover the slow cooker to keep the heat inside. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking. This helps reduce excess liquid and enhance flavor. If you like spice, add chili powder to the mix. Start with one teaspoon and taste as it cooks. If you want less heat, skip the chili powder. You can also use mild korma paste. For a milder dish, balance the heat with extra yogurt. This creates a creamy texture while cooling the spice. Always remember, you can adjust the heat to suit your taste. {{image_2}} You can easily swap chicken for vegetables. Use chickpeas, cauliflower, or potatoes. These options soak up the flavors well. I love using a mix of chickpeas and spinach. It adds protein and color. Just cook the veggies until tender. This keeps the dish light yet hearty. If you want other proteins, try lamb or beef. Both meats bring a rich taste. Cut them into small pieces to ensure even cooking. You can also use shrimp for a quick cook time. Just add the shrimp in the last hour of cooking. This way, they stay juicy and tender. To change the spice level, adjust the chili powder. For mild, skip it or use less. For more heat, add fresh chilies or extra korma paste. Tasting as you cook helps find the right level. Just remember, you can always add more spice, but removing it is hard! To store leftovers, let the chicken korma cool first. Use an airtight container. Place the chicken korma in the container and seal it tight. Keep it in the fridge for up to four days. Always label your container with the date. This helps you track how long it's been stored. Reheating is easy. You can use the microwave or the stovetop. If using a microwave, place the korma in a safe dish. Cover it loosely to avoid splatters. Heat in short bursts. Stir it between intervals to ensure even heating. If using the stovetop, put it in a pan over low heat. Stir often until it’s hot. You may want to add a splash of water to help loosen the sauce. If you want to freeze your chicken korma, use a freezer-safe container. Let it cool completely before you freeze it. Leave some space in the container for expansion. You can freeze it for up to three months. To thaw, place it in the fridge overnight. When ready to eat, reheat as mentioned above. Enjoy the flavors again! Yes, you can use chicken breasts. They will cook well in the slow cooker. Chicken thighs have more fat, which makes them juicier. Breasts may dry out if overcooked. If you prefer breasts, check the cooking time closely. To thicken the sauce, remove the lid for the last 30 minutes. This lets steam escape. You can also add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the sauce and cook until thickened. Serve Chicken Korma with cooked basmati rice. It soaks up the sauce well. You can also add naan bread for dipping. For a fresh touch, add a side salad or cucumber raita. Garnish with fresh cilantro and nuts for extra flavor. In this post, we covered the key ingredients for making Chicken Korma. You can use fun garnishes or swaps for different tastes. I shared step-by-step instructions for cooking it just right. Tips and tricks helped you enhance flavor and use a slow cooker. You learned about variations, storage, and answers to common questions. Now, you have the tools to create a delicious Chicken Korma at home. Enjoy cooking and sharing this tasty dish!

Slow Cooker Chicken Korma

Discover the delicious world of Slow Cooker Chicken Korma with this easy, flavorful recipe! This dish combines tender chicken with fragrant spices like turmeric and garam masala, all simmered to perfection in coconut milk and yogurt. Perfect for busy days, it's a comforting meal that your family will love. Click through to explore this simple recipe and enjoy a taste of India right at home!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (13.5 oz) coconut milk

1 cup plain yogurt

2 tablespoons tomato paste

2 tablespoons korma curry paste (adjust to taste)

1 tablespoon ground turmeric

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder (optional, for heat)

Salt to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice (for serving)

Toasted almonds or cashews (for garnish)

Instructions
 

In the slow cooker, combine the chopped onion, minced garlic, and grated ginger. Mix well.

    Add the chicken pieces to the slow cooker, ensuring they are evenly distributed over the onion mixture.

      In a separate bowl, whisk together the coconut milk, yogurt, tomato paste, korma curry paste, turmeric, garam masala, cumin, coriander, chili powder, and salt. Stir until smooth.

        Pour the spice and yogurt mixture over the chicken in the slow cooker. Stir gently to coat the chicken evenly.

          Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

            Once cooked, taste and adjust seasoning if necessary. If you prefer a thicker sauce, remove the lid and cook on high for an additional 30 minutes.

              Serve the chicken korma over cooked basmati rice, garnished with fresh cilantro and toasted almonds or cashews.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6