Slow Cooker Chicken Korma

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recipe by Octopus Publishing

  • Time icon
    Total Time
    8hrs 20mins
  • Serves icon
  • Calories icon

Chicken Korma is a well-loved classic, and this slow-cooked version will bubble away all day while you work. It's delicious served with fresh chapatis, or rice for a more filling meal.

recipe updated Jul 6, 2020


  • Chicken thighs icon
    Chicken thighs
    8 (about 1.544 kg)
  • Onion icon
    2 (about 280 g)
  • Green chili icon
    Green chili
    2 (about 40 g)
  • Ginger icon
    1 tbsp (about 5.55 g)
  • Tomato icon
    2 (about 280 g)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (about 28.5 g)
  • Korma paste icon
    Korma paste
    ¼ cup (about 79.2 g)
  • Coconut milk icon
    Coconut milk
    1 cup (about 240 g)
  • Chicken stock icon
    Chicken stock
    1 ¼ cups (about 300 g)
  • Ground almonds icon
    Ground almonds
    2 tbsp (about 18.6 g)
  • Cilantro icon
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Plain yogurt icon
    Plain yogurt
    1 cup (about 240 g)
  • Cilantro icon
    as needed


  • kCook icon Stove
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Medium cast iron skillet
  • kCook icon Medium bowl

Step preview

  1. Add sunflower oil to a clean medium cast iron skillet
  2. Heat - medium heat
  3. Add chicken thighs to the medium cast iron skillet bit by bit
  4. Fry until light golden while stirring occasionally
  5. Transfer chicken to slow cooker bowl
  6. Add onion, green chili, ginger and korma paste to the medium cast iron skillet
  7. Fry while stirring occasionally - approx 3 min, medium heat
  8. Add coconut milk, chicken stock, ground almonds, cilantro and salt & pepper to the chicken
  9. Heat until boiling
  10. Transfer in slow cooker
  11. Cook until tender - 6 hr, low heat
  12. Stir in plain yogurt to the chicken
  13. Sprinkle with tomato
  14. Garnish with cilantro
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