Slow Cooker Chicken Korma Curry
If your idea of the perfect mid-week dinner is one that greets you at the door with the aroma of gentle spices and zero frantic stove-top juggling, this Slow Cooker Chicken Korma Curry will slide straight into your repertoire. Juicy thigh pieces, bathed in creamy coconut milk and mild korma paste, simmer away until they are impossibly tender, soaking up every whisper of ginger, garlic and toasted curry powder. While the slow cooker does its unhurried magic, pumpkin melts to sweet velvet, zucchini holds its bite for welcome freshness, and the sauce thickens into a silky blanket that clings to each spoonful of chicken. The result is a bowl full of mellow, warming flavours that feel both comforting and lightly exotic, perfect for chilly evenings or when you simply need a hug in food form.
Busy families will love the near hands-off method: ten minutes of prep in the morning translates to a richly flavoured dinner and minimal washing-up come evening. Time-poor professionals can portion leftovers into satisfying work lunches, while beginner cooks gain confidence knowing the slow cooker keeps everything on a forgiving, steady bubble. Because the spice level is completely adjustable, everyone from toddlers to chilli lovers can join in; just dial the korma paste up or down and pass around fresh chilli on the side. Serve it over fluffy basmati rice, scoop it up with pillowy naan, or pile it onto quinoa for a lighter twist, the curry’s creamy profile plays nicely with just about any base.
What truly makes this recipe special is its adaptability. Swap in chickpeas or paneer for a plant-based version, toss in cauliflower florets languishing in the crisper, or finish each bowl with a swirl of Greek yoghurt for tang. The sauce actually deepens in flavour overnight, so leftovers taste even better, and the dish freezes beautifully for a future “emergency dinner.” Whether you’re cooking for six hungry mouths, stocking the freezer, or easing a nervous cook into Indian-inspired flavours, this Slow Cooker Chicken Korma Curry delivers fuss-free comfort with a whisper of spice and loads of wholesome goodness.
Slow Cooker Chicken Korma Curry
Rate this RecipeEquipment
- Slow Cooker
- Knife
- Chopping Board
- Measuring Cups & Spoons
- Mixing Spoon
Ingredients
- 800 grams chicken thighs diced into large pieces
- 1 brown onion finely chopped
- 1 garlic clove minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon mild curry powder
- 2 to 3 tablespoons korma curry paste depending on your spice preference
- 1 cup coconut milk
- 1 cup chicken stock
To add after 3 hours of cooking:
- 2 cups pumpkin peeled and diced into small cubes
- 1 large zucchini roughly chopped
To add at the end (when heat is off):
- 2 cups baby spinach
- Sea salt and freshly ground black pepper to taste
Instructions
- Add the diced chicken thighs, chopped onion, garlic, grated ginger, mild curry powder, korma curry paste, coconut milk, and chicken stock to the slow cooker. Stir well to combine all the flavours and ensure the chicken is coated in the curry mixture.
- Cover and cook on high for 2.5 hours (or low 4-5 hours).
- After 2.5 hours of cooking on high, stir in the diced pumpkin and chopped zucchini. Re-cover and continue to cook on high for another 1 to 1.5 hours, or until the vegetables are tender and the chicken is tender and falling apart.
- Once cooking time is complete, turn off the heat. Stir through the baby spinach and allow it to wilt in the residual heat for about 5 minutes.
- Season with sea salt and black pepper to taste. Serve hot with cooked rice or warm naan bread. Garnish with fresh coriander leaves if you like a fresh finish.
Video
Notes
Cooking Tips for Beginners
- Browning the chicken before slow cooking is optional but adds extra flavour.
- Use full-fat coconut milk for the richest, creamiest result.
- Don’t skip the spinach—it adds freshness and colour.
- Adjust korma paste quantity for your preferred spice level.
- If your slow cooker runs hot, check doneness earlier.
Serving Suggestions
- Serve over jasmine or basmati rice, quinoa, or with warm naan bread.
- Add a dollop of Greek or coconut yoghurt on top for extra creaminess.
- Sprinkle toasted cashews or slivered almonds for a crunchy contrast.
- Serve with a simple cucumber raita or fresh salad to lighten the meal.
Make-Ahead or Prepare-Ahead Guidance
- Combine all ingredients (except pumpkin, zucchini, and spinach) the night before in the slow cooker insert or a zip-lock bag and refrigerate.
- Prepare and store pumpkin and zucchini separately until ready to add.
- Brown chicken in advance if you want to deepen the flavour.
- Freeze curry (without spinach) in airtight containers for quick meals.
Freezer Friendly
Cool completely before portioning into airtight containers. Freeze for up to 3 months. Reheat gently on the stove or microwave. Add spinach fresh when reheating.Storage Advice
Add all ingredients except pumpkin, zucchini, spinach, and seasoning into a large zip-lock bag. Label and freeze flat. Defrost overnight before cooking. Add vegetables as directed during cooking, and spinach at the end.Oven-friendly
Preheat the oven to 160 degrees Celsius. Place the chicken, aromatics, curry paste, and liquids in a large ovenproof dish. Cover and cook for 1.5 hours. Stir in the pumpkin and zucchini and cook uncovered for another 30 to 40 minutes. Stir in spinach at the end.Meal Prep Instructions
- Dice chicken and chop aromatics the night before.
- Measure spices and curry paste into a small container.
- Prepare pumpkin and zucchini and refrigerate separately.
- Combine everything in the slow cooker in the morning and cook.
- Portion leftovers into containers for ready-to-go lunches or dinners.
Substitutions
Vegetables:- Sweet potato: dice and add at the same time as pumpkin.
- Cauliflower: add during the last hour of cooking.
- Green beans: add in the last 30 minutes.
- Red capsicum: stir through with spinach at the end.
- Frozen peas: add with spinach for colour and sweetness.
- Firm tofu: cube and stir through during the final hour.
- Chickpeas (tinned): add at the start for a plant-based option.
- Lamb shoulder: substitute directly, cook low and slow for 6-7 hours.
Helpful Hints
- Browning the chicken adds depth but isn’t essential.
- Use full-fat coconut milk for creaminess.
- Don’t forget to add spinach at the end for colour and freshness.
- Leftovers often taste better the next day.
- Adjust seasoning after cooking for the best flavour.
- Add a pinch of sugar if your korma needs balancing.
- Dice pumpkin small to ensure even cooking.
- Yogurt stirred through at the end mellows the spices beautifully.
- Great as a wrap or roti filling too!
FAQ
- Can I use chicken breast instead of thighs? Yes, but chicken breast can dry out faster—cut into larger chunks and reduce cooking time slightly.
- Is this curry spicy? It’s mild and creamy but you can add more korma paste or chilli for extra heat.
- Can I leave out pumpkin or zucchini? Yes, substitute with the vegetables listed above or omit altogether.
- How do I reheat leftovers? Reheat gently on the stove or in the microwave until hot throughout.
- Can I make this on the stovetop? Yes, sauté aromatics and chicken, then simmer gently for 40–50 minutes, adding vegetables as directed.
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