Spicy Crockpot Chicken Korma

Indian food used to feel a bit out of reach for my everyday cooking. I’d save those rich, warm dishes for takeout nights, thinking they were too complex to make at home. But then I discovered how perfectly my crockpot could handle Indian cuisine, and everything changed. Now, chicken korma has become a regular in our weekly dinner rotation.

What I love most about this recipe is how it fits into my busy schedule. I can throw everything in the slow cooker before heading out for the day, and by dinner time, my kitchen smells like a cozy Indian restaurant. The best part? My kids actually ask for seconds, which any parent knows is worth its weight in gold.

If you’ve been wanting to try making Indian food at home but felt a bit nervous about it, this crockpot version is perfect for beginners. The slow cooking does all the hard work, and the ingredients are probably already in your pantry or easy to find at any grocery store.

What Kind of Chicken Should I Use?

For this crockpot korma, boneless, skinless chicken breast is the traditional choice, though you could easily swap in chicken thighs if you prefer. Chicken thighs tend to stay a bit more tender during the long cooking process and bring a slightly richer flavor, while breasts are leaner and still work great in this recipe. If you’re using chicken breasts, try to choose pieces that are similar in size so they cook evenly, and make sure to cut them into chunks about 1-1.5 inches across. Fresh chicken is ideal, but if you’re using frozen, just make sure it’s completely thawed before adding it to your slow cooker to ensure even cooking.

Options for Substitutions

This cozy chicken korma recipe can be adapted with several easy swaps:

• Chicken breast: You can easily swap chicken breast for boneless chicken thighs – they actually stay even more tender in the slow cooker. If you’re looking to make it vegetarian, try firm tofu or chickpeas instead.
• All-purpose flour: For a gluten-free version, use cornstarch or rice flour instead. Use the same amount as regular flour to thicken the sauce.
• Ground almonds: Ground cashews work great as an alternative. If you have nut allergies, try using ground sunflower seeds or simply leave them out – the sauce will be slightly thinner but still tasty.
• Coconut milk: If you’re out of coconut milk, you can use heavy cream or a mix of Greek yogurt and milk (2:1 ratio). Just make sure not to let it boil if using yogurt to prevent curdling.
• Mango chutney: No mango chutney? Try using 1 tablespoon of honey or brown sugar plus a splash of vinegar to get that sweet-tangy taste.
• Garam masala: This spice blend is pretty important for the authentic taste, but in a pinch, you can use a mix of ground cumin, coriander, and cinnamon (use ¼ teaspoon of each).

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken korma is cutting the chicken pieces too large, which prevents them from cooking evenly and absorbing all those wonderful curry flavors – aim for bite-sized chunks about 1-inch in size. Another common error is skipping the flour-coating step, but this helps thicken the sauce naturally during cooking and prevents the coconut milk from separating in the crockpot. To get the most flavor out of your korma, avoid adding the garam masala too early; instead, stir it in during the last 30 minutes of cooking to preserve its aromatic properties. For the best texture, resist the urge to lift the crockpot lid frequently while cooking, as this releases essential heat and moisture, potentially leading to dry chicken and a thinner sauce.

What to Serve With Chicken Korma?

This mild and creamy chicken korma practically begs to be served over a bed of fluffy basmati rice to soak up all that wonderful sauce. A side of warm naan bread is perfect for scooping up every last bit from your plate. For a complete Indian-inspired meal, try adding some simple sides like cucumber raita (which helps cool things down) or a quick side of sautéed spinach with garlic. If you’re keeping things simple, just sprinkle some fresh cilantro on top and serve with a side of steamed vegetables – it’ll still be totally satisfying!

Storage Instructions

Keep Fresh: This tasty chicken korma will stay good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get even better after a day or two as the spices have more time to mingle together!

Freeze: Got leftovers? This curry freezes really well! Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for up to 3 months in the freezer. Just remember to label it with the date so you know when you made it.

Reheat: When you’re ready to enjoy your korma again, thaw it overnight in the fridge if frozen. Then warm it up slowly on the stovetop or in the microwave, stirring occasionally. If the sauce seems a bit thick, just add a splash of coconut milk or water to thin it out. The almonds might soften a bit after storing, so feel free to sprinkle some fresh ones on top when serving.

Preparation Time	15-20 minutes
Cooking Time	180-360 minutes
Total Time	195-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 90-100 g
• Fat: 50-60 g
• Carbohydrates: 45-50 g

Ingredients

• 650 g chicken breast (approx. 4 pieces, cut into small chunks)
• 25 g all-purpose flour
• 4 teaspoons mild curry seasoning
• A pinch of dried chili flakes
• 1/2 teaspoon sea salt
• 2 tablespoons tomato paste
• 30 g finely ground almonds
• 400 ml coconut milk
• 2 tablespoons mango chutney
• 1 teaspoon garam masala
• Optional: sliced almonds

Step 1: Coat the Chicken

Place the chicken pieces into the slow cooker.

Add plain flour, curry powder, chili flakes, and sea salt.

Mix everything thoroughly until the chicken is well-coated with the seasonings and flour, ensuring an even distribution of flavors.

Step 2: Add Liquids and Cook

Add the tomato puree, ground almonds, and coconut milk to the slow cooker.

Stir the mixture well, making sure there are no pockets of flour remaining.

Once everything is combined, put the lid on the slow cooker.

Cook the mixture on HIGH for 3 hours or on LOW for 5-6 hours, allowing the flavors to meld and the sauce to thicken.

Step 3: Final Touches and Serve

When the chicken is tender and the sauce has reached the desired consistency, stir in the mango chutney and garam masala.

Serve the dish hot, and sprinkle over some almonds for added texture and flavor if desired.

Enjoy your flavorful, aromatic slow-cooked dish!