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 RecipeIngredients
- 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
- 2 cups pumpkin peeled and diced into small cubes
- 1 large zucchini roughly chopped
- 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.800 grams chicken thighs, 1 brown onion, 1 garlic clove, 1 tablespoon freshly grated ginger, 1 tablespoon mild curry powder, 2 to 3 tablespoons korma curry paste, 1 cup coconut milk, 1 cup chicken stock
- 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.2 cups pumpkin, 1 large zucchini
- 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.2 cups baby spinach
- 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.Sea salt and freshly ground black pepper
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