Name: Slow Cooker Chicken Korma {Easy Recipe} Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Indian-inspired
Ingredients: 650 g chicken breast (about 4 pieces), cut into bite-sized chunks; 25 g plain flour; 4 tsp mild curry powder; Pinch of dried chilli flakes; 1/2 tsp sea salt; 2 tbsp tomato purée; 30 g ground almonds; 400 ml coconut milk; 2 tbsp mango chutney; 1 tsp garam masala; Flaked almonds (optional, for garnish)

Description

This Slow Cooker Chicken Korma is a rich and creamy Indian-inspired curry made effortlessly in a slow cooker. Tender chicken breast chunks are coated in a blend of mild curry powder, ground almonds, and coconut milk, then slow-cooked to perfection. The dish is finished with mango chutney, garam masala, and optional flaked almonds for added texture and flavor, offering a delicious and comforting meal ideal for busy days.

Ingredients

Chicken and Coating

650 g chicken breast (about 4 pieces), cut into bite-sized chunks
25 g plain flour
4 tsp mild curry powder
Pinch of dried chilli flakes
1/2 tsp sea salt

Sauce

2 tbsp tomato purée
30 g ground almonds
400 ml coconut milk

Finishing Touches

2 tbsp mango chutney
1 tsp garam masala
Flaked almonds (optional, for garnish)

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Instructions

Coat the Chicken: Place the chicken chunks into the slow cooker. Add the plain flour, mild curry powder, dried chilli flakes, and sea salt. Mix thoroughly to ensure all chicken pieces are evenly coated with the spice and flour mixture.
Add Sauce Ingredients: Stir in the tomato purée, ground almonds, and coconut milk. Mix well to combine all ingredients, ensuring there are no dry pockets of flour left in the mixture.
Slow Cook: Cover the slow cooker with the lid and cook the chicken on HIGH for 3 hours or on LOW for 5 to 6 hours. Cook until the chicken is tender and the sauce has thickened to your liking.
Finish and Serve: Once cooked, stir in the mango chutney and garam masala to infuse the dish with a sweet and spicy finish. Serve immediately, sprinkling flaked almonds on top if desired for added crunch.

Notes

Using chicken breast ensures a lean protein option; however, chicken thighs can be used for a juicier texture.
Adjust the mild curry powder and chilli flakes to suit your spice preference.
If you prefer a thicker sauce, you can cook uncovered for the last 30 minutes to reduce excess liquid.
Flaked almonds are optional but add a nice texture contrast when sprinkled on top before serving.
Serve with basmati rice or naan bread for a complete meal.