- Meat and poultry
- Chicken curry
- Chicken korma
This mild, delicately fragrant curry has a rich creamy sauce that sure to be a winner. Serve with plain boiled rice or warm naan bread.
Hampshire, England, UK
711 people made this
- 2 onions, quartered
- 3 garlic cloves
- 4cm (1 1/2inch) fresh root ginger, peeled
- 1 large chilli, seeds discarded
- 8 boneless, skinless chicken thighs
- 1 tablespoon sunflower oil
- 25g butter
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon fennel seeds, crushed
- 4 cardamom pods, crushed
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 300ml (1/2 pint) chicken stock
- 1 tablespoon sugar
- 75ml double cream
- 2 tablespoon ground almonds or cashews
- pinch salt
MethodPrep:30min ›Cook:7hr ›Ready in:7hr30min
- Blend the onions, garlic, ginger and chilli in a blender or liquidiser, or chop very finely.
- Cut each thigh into 4 pieces, heat the oil in a large frying pan and add the chicken. Cook over a high heat until evenly browned. Remove from pan and place in slow cooker.
- Add the butter to the pan and when melted add the onion mixture. Cook over moderate heat for 3 minutes. Add all the spices and cook for a further minute.
- Mix in chicken stock, sugar and salt. Bring to the boil and then transfer to slow cooker pouring over chicken.
- Cover and cook for 5 - 7 hours on Low (or 3 hours on high).
- Add the cream and ground up nuts. Serve with rice and naan bread.
Even better if left till the next day.
Slow cooked chicken korma
Reviews & ratingsAverage global rating:(63)
Reviews in English (65)
Something else.used chicken breast (chopped )instead of thighs,no messy bones-02 Nov 2010
made this yesterday for family( I'm veggie). They really enjoyed it! I used coconut cream instead of cream as they tend to like coconutty korma and they report it's delish! Also used a little cornflour to thicken sauce a bit.-30 Apr 2012
As an absolute beginner, with no real coookery experience, I slavishly followed the instructions and surprised everyone in the family with a delicious meal. Brilliant!!-05 Jan 2011
Chicken korma recipe | shahi chicken korma curry
Chicken korma recipe – how to make Mughlai restaurant-style shahi chicken korma curry recipe with step-by-step pictures. Korma is an authentic preparation of Muslim Gharana basically comes from shahi Mughlai cuisine where meat(chicken, mutton, lamb, or beef) or vegetables are slow-cooked in a creamy yogurt-cashew paste gravy. My today’s preparation is one of them Chicken korma, where well-marinated chicken(in yogurt & few Indian spices) is first little fried in ghee, and cooked in a creamy cashew-based gravy. As chicken korma is originated in Mughlai cuisine so since the Mughlai period this shahi chicken curry gradually being a part of our Indian cuisine.
As every authentic dish has its own history Korma is also having the same. Korma is an Urdu word basically spelled as “Qorma”, mostly prepared with beef or lamb in the Mughlai era and this shahi dish originally comes from authentic Afghani cuisine.
Mostly in shahi Mughlai cuisine, fresh cream or milk was used to make a more rich and thick white creamy gravy of korma. Even South Indian states like Kerala and Hyderabad replace those ingredients with coconut milk which makes it a little sweet along with a creamy white gravy. However, my chicken korma is a little different though it contains the same creamy gravy and taste that exists in the shahi recipe except for the white texture due to not using milk or any milk products.
Though roti, paratha, or even simple white rice or fried rice can be served with this chicken korma, however, shahi biryani, pulao go best with it. Being a Bengali I enjoy this korma with my Kolkata style chicken biryani or our Bengali white pulao too.
Though a huge variant of spices is used in the shahi Mughlai kitchen so more spices may have been used in the original version of this chicken korma. However, my Chicken korma recipe is partially influenced by shahi Mughlai cuisine so it is neither spicy nor hot. So you may easily serve it to your kids. Though this shahi korma contains huge calories due to the use of lots of ghee and cashew nuts not considered a healthy chicken curry. So to make its healthy version, you may replace ghee and cashew nuts with low-fat vegetable oil and almonds too.
My today’s recipe is inspired by an Australian-based Indian chef. Years back I’ve seen him in a popular television cooking show where he shared his Awadhi-style chicken qorma recipe. That really inspired me to make this dish at home. As it happened long years back, so, unfortunately, I forgot his name. But the chef shared a great recipe for shahi chicken korma which I feel one of the best qormas I ever had in my life. Today I’m sharing my experience through my blog post to say him thanks if he notices anyway.
Here I used almost the same ingredient as well as the flavor the chef used in his recipe. However, to be very honest, it is not a copy-paste version of the chef’s chicken korma recipe. To make the difference between these two recipes basically, I applied my own cooking style and used a special korma masala.
Being a traditional recipe of shahi Mughlai cuisine though chicken korma is easy to make however takes a long time to get cooked for going through the slow cooking method. Though for making its quick and easy version, a pressure cooker can also be a very good option to save the last 20 mins cooking time by making one whistle on high flame in it.
Even for making this chicken korma, I followed almost the same method I’ve used in my Mughlai style Bengali chicken rezala recipe. That is why the taste of this chicken korma is quite close to my chicken rezala recipe as both Mughlai recipes have less spicy, nuts- yogurt-based gravy flavored by garam masala, kewra, and rose water. The only difference is made by coriander powder and little turmeric used in korma, not in our Kolkata style rezala.
Except for this recipe, you may also check Kolkata’s Mughlai restaurant-style chicken chaap recipe too from my website.
Try this shahi chicken korma curry at home with the help of my step-by-step method to do it perfectly. Please let me know your valuable feedback about this recipe in the comment section below.
Dairy-free Slow Cooker Chicken Korma Recipe
I know, I’m still obsessed with Crockpot 365. But that’s OK, because this was fantastic. But…I actually didn’t make mine in the slow cooker. I thought about making it the night before and didn’t, because my 4-quart crock doesn’t have a timer and I didn’t want it to burn if I overslept. So, instead, I made this in the morning in my rice cooker! I <3 my rice cooker. It’s my pretty pretty appliance, yes it is. But, you can do this either way. I also left out the sour cream/yogurt because, as patient as my husband is about his vegetarian meals, he’s not fond of the homemade vegan sour cream. So we just put our various sour creams on top! I realized later that I de-veganized it by using Quorn (includes egg whites) but since I was just supposed to be dairy-free this week, it was OK for me.
Slow Cooker Chicken Korma
Wow. Yum. This is not as saucy as Steph’s version, probably because I cooked my rice in with my meal. But it is so simple and fabulous. And I think the sour cream on top was good, but not totally necessary. I loved it and I will definitely put this on my future repeats list. It’s not spicy at all but it’s super flavorful.
Cooking Light Slow Cooker Tonight
Sorry, Cooking Light, this one wasn't a keeper. Maybe my expectations were too high. I should have realized that "light" and "korma" don't go together and there was no way this was going to resemble my favorite Indian restaurant indulgence. If you're expecting anything resembling korma, you'll be disappointed. Very different flavor profile, no creaminess at all. It's not nasty or anything, a perfectly respectable easy Indian-inspired meal, but I have crockpot cheater-curry recipes I prefer and will not be making this one again.
this is the main thing im worried about how the yoghurt is going to react in the dish so glad i read this before i started cooking otherwise i would have had to re do it so thank you honey
Tasted vaguely Indian due to the mix of spices but overall was not very good at all. Not authentic - I've never seen a korma with potatoes and tomatoes. Nobody in our family liked it very much. Indian Cashew Chicken is a better tasting Indian recipe.
I made this exactly as written except: I added carrots, I used 1/4 t. Ground cinnamon instead of a stick as I didn't have it, and I serrved it with dry roasted peanuts as a topping. We thought this was delicious! We had friends who dropped by unexpectedly and joined us for dinner and they loved it too. I was worried because of a few so-so reviews but it had just enough zip and a lot of flavor. I did temper the yogurt to prevent curdling and the consistency was just right.
This was actually really good! I, too, tempered the yogurt as recommended, and it turned out great. I might add a little more cayenne next time for personal preference, though. Very easy and made my apartment smell wonderful. I served with CL's Indian-spiced okra and it was a nice meal. Will definitely make again.
Disappointing. I love Indian food. Followed the recipe exactly. The combination of spices sounds great, but the quantities must need adjustment as it smelled good but just didn't have much taste. I agree with the review of MoniqueR83 - something is amiss!
it was so good it was amazing, I cooked it in the slow cooker and it did really well but i used chicken breast instead and it still came out great
Really phenomenal tasting recipe! I followed the recipe to the tee, with the only modification being that I tempered the yogurt before adding it to the crockpot to avoid to curdling problem mentioned in other reviews. As a forewarning, though, if you are expecting restaurant style korma then you will likely be disappointed. First of all, I've never seen restaurant korma with potatoes and tomato chunks. (Regardless, it does have a korma-like flavor.) Also, given that this recipe is a "light" version of korma, it will lack the creaminess (along with the high fat content and calories) of a restaurant dish. As long as you're aren't looking for a carbon copy of restaurant korma, and are satisfied with a korma-like flavor and overall delicious but healthy Indian style dish. this recipe is spot on!
Simple recipe that is easy to make for a crowd. Served with coconut rice and a raita, it was a major hit at a recent potluck. For that particular party I cooked it on a stovetop for about an hour rather than slowcooking it. I do think it would be better cooked lower and slower but was in a rush. I I The "sitting for 15 minutes" step before stirring in the yogurt is to avoid the yogurt curdling. You can avoid this by tempering, stirring the yogurt into a portion of the dish in a separate bowl, then stir that into the whole. If you're using non-fat yogurt, this step is pretty much required. Like many Indian-inspired cooking light recipes, the spices in this recipe need to be increased in my opinion. This one is suitable for cautious eaters and children pretty much as is. I'm sure I increased the ginger substantially though I didn't measure. I also added some dried curry leaves because I had them and felt fancy. Many happy eaters, though, and this one is a keeper.
Slow Cooker UK Chicken Curry Recipe
Based on the timings and method, in my favourite Just 5 Ingredients Slow Cooker book (See my review) and their Chicken and Sweet Potato Balti recipe. I’ve come up with my own version of their quick slow cooker chicken curry recipe, using a few shortcuts to make this recipe even quicker and easier to do!
Shortcuts and Tips
I’ve used chicken thighs rather than chicken breasts in this curry. Mainly, because the flavour is soooo much better, chicken breasts can be bland. And chicken thighs are less likely to dry out.
Also by using skinless thighs, you can skip the browning step. And just put them into the pot as is. Another cool short cut! And without the chicken skin, this makes this curry better for you as it has less fat.
My third shortcut in this recipe, is that I used spring onions, for a quick way to get the flavour. With less of the prep work required when using a normal onion.
AND yet another shortcut, don’t bother peeling the sweet potatoes. Just wash them well, and trim off any dodgy, gnarly bits. Keeping the skin on will add to the flavour as well as fibre content to the final curry dish.
Slow Cooker Chicken Korma
Well if you feel the same way as I do about Indian food, I get you! Being an Indian, people expect me to love cooking Indian food all the time. But that’s not always the case. As much as I love eating Indian food, sometimes making curries like these ? can be a bit intimidating for a person like me.
So I figured a simpler way to make curries and this is my FAVORITE ? way to cook CHICKEN KORMA. If you go to Indian restaurants, you might know about Chicken Korma. A korma is defined as a dish where meat or vegetables are cooked in a creamy sauce made using spices along with water, stock, and yogurt or cream added. It has a subtle flavor and unlike many Indian recipes, it’s not overly spiced. It is a very delicate curry mild but with very rich fantastic flavors! A must to learn if you love Indian food.
And now the FUN PART! I practiced it few times before coming to this version which doesn’t involve lot of time and basically all you need is 3o MINS (yes you heard me right!!) to make a delicious, authentic or even better than restaurant CHICKEN KORMA at home.
So as you can see in above pictures, I start by blending a mix of onions, chili, ginger,garlic and dry spices until coarsely ground. Then I saute these in some oil and while they are sauteeing, I soak some cashews in hot water. Cashews are what will make this gravy thick and creamy!Then you simply blend everything that is the sauteed mix, cashews,yogurt,water in a high speed blender and you have a thick creamy sauce and that’s it!!
Ok Ok we got one more step and that’s probably the most important. THROWING EVERYTHING IN SLOW COOKER.
Just throw the creamy sauce along with chicken in slow cooker and cook on high for good 4-5 hours! That’s it, I promise! See yesterday it took me literally only 30 mins to do all this and it looks like you slaved yourself in kitchen all day long!? The meat gets cooked gently and it’s so tender that it will fall of the bone. And the gravy! It’s the best!! It turned out so good and leftovers are great for next day lunch/dinner!
This will make you a cooking boss! ? ?
**For those of you who don’t own a slow cooker yet but are planning on buying one : THIS is my favorite!
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Slow Cooker Chicken Curry
Simple Slow Cooker Chicken Curry has just 2 ingredients but full of flavor.
Chicken is the most popular category on my blog, easy recipes are a hit like this one or Crack Chicken, Doritos Chicken Casserole or Sour Cream Salsa Chicken make getting dinner on a table a breeze.
I&rsquove wanted to make a Slow Cooker Chicken Curry for months now. If you know me I love easy recipes. So I made a super easy Chicken Curry, just a jar of curry sauce, and a pound of cubed up raw chicken, on low for 8 hours. How easy is that?
The Brand of Curry sauce I used was &ldquoPatak&rsquos&rdquo, I used the Mild Curry, but they have so many to choose from, Mango Curry, Tikka Marsala, Butter Chicken Curry, Hot and Spicy, I can&rsquot wait to try the others!
The sauce was amazing! After the sauce cooked all day with the chicken, the sauce was still thick and creamy. I served the Slow Cooker Chicken Curry over rice, with veggies on the side. I thought about adding veggies to the slow cooker, but I didn&rsquot want my chicken curry to turn into a soup, or the veggies to turn mushy, so I just steamed some squash on the side.
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Slow cooking recipes
These slow cooked recipe ideas are a great way to warm up from the inside out. Try one or more to switch up your usual dinner routine.
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2. Slow cooker chicken stroganoff
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3. Slow cooker chicken korma
With only 15 minutes prep time needed, this slow cooked dish will be your new favourite curry recipe.
4. Creamy chicken with pumpkin & mushrooms
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5. Braised tomato lamb chops with fetta
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6. Slow-roasted sticky Chinese pork ribs with Asian greens
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Slow Cooker Chicken Veggie Korma
Every now and then an email subscriber or FB group friend will send me a “normal” recipe that they love. They wonder “could I make this in the slow cooker?” These are my favorite recipes to try because the base of a great recipe is already there. It just needs a few tweaks to make it slow cooker friendly.
This was surely the case with this Slow Cooker Chicken Veggie Korma. My version changes it up a bit and adds chicken. The original recipe comes from a vegetarian version on Allrecipes that email subscriber, Carey, sent me.
I wasn’t familiar with the term “Korma” before I read this recipe. Korma is a mild curry made from various spices and often has a yogurt sauce or nuts. If you’re nervous about making Indian food then this is a good recipe for you to start with. It is so easy and doesn’t require any crazy or hard-to-find ingredients. The sauce is luscious. The heavy cream helps that a lot. It’s worth it. Believe me.
My son took the leftovers to school in his mini crockpot (did you see my post on Instagram about that?) with some naan bread.