I’ve made this slow cooker chicken korma a dozen times when I wanted a warm, comforting dinner with almost no hands-on work. It’s a creamy, mildly spiced curry that melts into the rice — perfect for busy weeknights, potlucks, or a relaxed Sunday supper. The slow cooker turns modest ingredients into something rich and silky, and the coconut milk and yogurt keep the sauce rounded and cozy.

Why you’ll love this dish

This slow cooker chicken korma delivers big, restaurant-style flavor with minimal effort. The long, gentle cook breaks down the chicken and lets the spices mellow into a silky sauce. It’s forgiving, family-friendly (not overly spicy), and stretches well for leftovers.

Time-saver: prep in 15 minutes, then leave the cooker to do the work.
Budget-friendly: uses pantry spices and simple proteins.
Crowd-pleaser: creamy texture appeals to kids and adults alike.
Versatile: serve over rice, with naan, or even on roasted vegetables.

“I dropped everything into the slow cooker in the morning and came home to the best curry I’ve made — tender chicken, fragrant sauce, and zero fuss.” — a home cook’s quick review

Step-by-step overview

Quick snapshot of the process so you know what to expect:

Mix yogurt and spices to make a marinade.
Coat the chicken and marinate (1 hour or overnight for deeper flavor).
Combine the marinated chicken with aromatics and coconut milk in the slow cooker.
Cook low and slow until the chicken is tender and the sauce is silky.
Finish with fresh cilantro and serve over rice or with naan.

This overview helps you scan the workflow before you dive into ingredients and steps.

What you’ll need

1.5 lbs chicken, cut into pieces (thighs or breasts; bone-in adds flavor)
1 cup plain yogurt (Greek or regular)
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder (adjust to taste)
1 can (14 oz) coconut milk
2 onions, finely chopped
2 cloves garlic, minced
2 inches ginger, grated
Salt to taste
Fresh cilantro for garnish

Notes and substitutions:

Swap curry powder for 2 teaspoons garam masala for a warmer, more aromatic profile.
Use full-fat yogurt for creamier sauce; coconut yogurt works for dairy-free.
For a nuttier korma, blitz 1/4 cup soaked cashews into a paste and add with the coconut milk.
Bone-in thighs give the most tender results; boneless cooks faster but can dry if overcooked.

Directions to follow

Whisk the yogurt, curry powder, ground cumin, ground coriander, turmeric, and chili powder in a bowl until smooth.
Add the chicken pieces and toss to coat each piece. Cover and marinate for at least 1 hour, or refrigerate overnight for deeper flavor.
Place the chopped onions, minced garlic, and grated ginger in the slow cooker. Add the marinated chicken on top.
Pour the coconut milk over the chicken. Stir gently to combine and season with salt (start with 1 teaspoon and adjust later).
Cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is fork-tender and the sauce is fragrant and slightly thickened.
Taste and adjust seasoning. If the sauce is too thin, remove the lid and cook on high for the last 20–30 minutes to reduce. For extra richness, stir in a tablespoon of butter or a splash of cream before serving.
Garnish with chopped fresh cilantro and serve hot over steamed basmati rice or with warm naan.

Best ways to enjoy it

Serve over fluffy basmati rice and spoon plenty of sauce over the top.
Offer garlic naan or parathas for scooping — kids love tearing bread to soak up the sauce.
Plate with a simple cucumber raita or cooling yogurt salad to contrast the spices.
For a low-carb option, serve the korma over roasted cauliflower rice or steamed vegetables.
Garnish ideas: toasted slivered almonds, fried onions, or a drizzle of coconut cream.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezing: Freeze in meal-sized portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently on the stove over low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened. You can also reheat in the microwave, covered, stirring halfway through.
Food safety: Always reheat to 165°F (74°C). Do not leave cooked chicken at room temperature more than 2 hours.

Helpful cooking tips

Temper the yogurt: if worried about curdling, whisk a few tablespoons of the hot coconut milk into the yogurt mixture before adding it to the slow cooker.
Brown for depth: quickly sear chicken pieces in a hot pan before marinating for extra color and flavor, though this step is optional.
Spice balance: start with less chili powder and increase after tasting. Slow cooking mellows heat.
Thickening trick: for a richer, thicker sauce, make a paste of 1–2 tablespoons cornstarch with cold water and stir in during the final 20 minutes on high.
Prevent separation: if the coconut milk separates, stir vigorously or blend briefly with an immersion blender to re-emulsify.

Creative twists

Vegetarian: swap chicken for chickpeas and paneer; reduce cooking time and add greens toward the end.
Nutty korma: pulse soaked cashews or blanched almonds into a paste and add for a classic, velvety korma.
Spicy version: increase chili powder or add 1 diced green chili for heat.
Instant Pot adaptation: use the sauté function for aromatics, then pressure cook on high for 8–10 minutes, natural release for 5 minutes.
Regional spin: add a pinch of fenugreek leaves (kasuri methi) and a teaspoon of sugar for a slightly sweet, traditional touch.

Common questions

Q: Can I use frozen chicken?
A: Yes — but thaw first. Cooking from frozen in a slow cooker can keep the meat in the danger zone too long. Thaw overnight in the fridge before starting.

Q: How long should I marinate the chicken?
A: At least 1 hour will add good flavor. Overnight (up to 24 hours) gives the best depth. If short on time, even 15–30 minutes is helpful.

Q: Will the yogurt curdle?
A: Yogurt can split if exposed to very high heat. Slow cooking at low temperatures minimizes this. Tempering yogurt with a little warm coconut milk before combining helps prevent curdling.

Q: Is this safe to freeze?
A: Yes. Cool completely, portion, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Q: What internal temperature should the chicken reach?
A: Cooked chicken should reach 165°F (74°C). Use an instant-read thermometer in the thickest part to confirm.

Conclusion

This slow cooker chicken korma is an easy weeknight winner that tastes like you spent hours on it. If you want to compare variations or find step-by-step photos, see this version of Slow Cooker Chicken Korma and the coconut-forward take at Slow Cooker Chicken Korma with Coconut Milk – Wholesomelicious. Both are great for inspiration when you’re planning your next batch.