Slow Cooker Chicken Korma recipe

Preparation Time: 20 minutes | Cooking Time: 7 hours

This delicious slow cooker version of a chicken korma is just perfect for serving up at teatime - do the prep in the morning, then throw everything into the slow cooker for a creamy, fragrant curry come teatime.


  • 2 onions
  • 3 garlic cloves
  • 1 thumb sized piece root ginger
  • 1 chilli
  • 8 chicken thighs, boneless, skinless
  • 1 tbsp. each butter and oil
  • 1 tsp. each cumin, ground fennel, paprika, ground cardamom, turmeric
  • 1/4 tsp. cinnamon
  • 300ml chicken stock
  • 1 tbsp. sugar
  • 75ml double cream
  • 2 tbsp. ground almonds
  • Pinch of salt to taste


  1. Finely chop the onions, garlic, ginger and chilli, or whiz in a blender.

  2. Chop chicken. Heat the oil and butter in a frying pan and add the chicken. Fry until browned then put into the slow cooker. Add the onion mix and fry for 3-5 minutes and softened, then add the cumin, fennel, paprika, cardamom, turmeric and cinnamon and fry for a further minute. Add the sugar, salt and chicken stock, bring to the boil, then pour over the chicken.

  3. Cover and cook on low for 7-8 hours or until the chicken is tender. Take off the heat, then throw in the cream and almonds. Stir and serve.

If you like, garnish with some coriander. Serve with rice, poppadoms and naan bread. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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