Slow cooker chicken korma served in a pan

Slow cooker chicken korma

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(61 ratings)

Prep: 15 mins Cook: 6 hrs, 20 mins


Serves 4-6

Make a mild and creamy korma in the slow cooker. Sure to become a family favourite, slow cooking ensures tender chicken and a rich, fragrant curry sauce

Nutrition and extra info

  • Freezable

Nutrition: Per serving (6)

  • kcal511
  • fat33g
  • saturates11g
  • carbs10g
  • sugars8g
  • fibre3g
  • protein43g
  • salt1.4g
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  • 2 garlic cloves
  • thumb-sized piece ginger, peeled



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 large onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp vegetable oil
  • 6 skinless chicken breasts, cut into large chunks
  • 2 tbsp tomato purée
  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground coriander
  • 1⁄4-1⁄2 tsp chilli powder
  • 2 tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 300ml chicken stock
  • 150ml double cream
  • 6 tbsp ground almonds
  • toasted flaked almonds, coriander, basmati rice and naan breads, to serve (optional)


  1. Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden. 

  2. Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.

  3. Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.

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Comments, questions and tips

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8th May, 2020
Like everyone else: Triple the spices, double the sugar and salt, add 2x tsp Garam Masala, 10x cardamom pods and at the end add 2x tbsp desiccated coconut. This made the best chicken Korma I've ever eaten! Can't imagine how the original recipe would have turned out..very bland I expect. Final note: Way too much chicken, next time i'm going to double the recipe but still only add 6x chicken breast. By doing this it would make enough to easily feed 8x people.
25th Apr, 2020
Gorgeous. No chicken so used pork loin, added cardamom pods & Garam masala as others suggested. Towards the end added ground almonds & some desiccated coconut. Beautiful!
12th Apr, 2020
Triple the spices and add 2 tablespoons of desiccated coconut along with the cream and ground almonds and you have a delicious korma.
15th Mar, 2020
I did post a comment, but I don't know where that went? Never mind, I was very happy with this recipe I added garam masala, and a little ground cardamon. Added carrot and potato, and all in all it was a delicious curry.I also used chicken thigh pieces instead of breast And I will definitely be using his curry again. I don't know if I would add heavy cream, but I feel confident enough to serve it to guests. Slow cooked, genius.
13th Mar, 2020
This curry was great the next day, I loved the idea of it being slow cooked . I added things like cardamon, garam masala, I also added carrot and potato. In hindsight a cinnamon quill & bay leaf wouldn't have gone astray either. There was way too much cream it made it too rich for me, and the paprika was an odd ingredient. However, it was soo nice the next day I will make it again, this time I would only use 60 ml of the cream albeit light cream. Thanks
4th Dec, 2019
Chicken was nice and tender but like others I thought this didn't have a lot of flavour. Maybe needed some more spice and more sweetness. Very creamy.
Cheryl Wilkinson's picture
Cheryl Wilkinson
17th Oct, 2019
Very bland and not very korma tasting at all
Andrew McVicar's picture
Andrew McVicar
1st Oct, 2019
I dunno I'm sure I haven't missed anything but it tastes so bland. Maybe it's a curry for people that hate curry?
17th Sep, 2019
Delicious. Chicken was so tender and lovely flavours. Adjust chilli to own taste - I upped it a bit for a warm kick. Will be a family favourite now.
22nd Jul, 2019
This is really delicious. The chicken was beautifully tender, and all the spices, ginger and garlic smelled amazing while cooking. I only added a wee pinch of chilli flakes as the children were eating this, but it tasted better than anything I've eaten as a Korma at an Indian restaurant! Highly recommended.


Laura Rochecouste's picture
Laura Rochecouste
25th Apr, 2020
Can you substitute thickened cream for coconut cream or coconut milk?
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the cookery team here! Id recommend coconut cream over coconut milk as the milk may be too thin! Thanks for your question!
11th Sep, 2019
Can this be frozen? Rather large recipe for 2 people!
goodfoodteam's picture
12th Sep, 2019
Thanks for your question. Yes, you can freeze this recipe. All our freezable recipes are marked with a blue star above the nutritional information. We hope this helps in future.
Carys Davies's picture
Carys Davies
18th Jun, 2019
My onion paste turned bright green/blue while it was cooking down is that normal?!
goodfoodteam's picture
18th Jun, 2019
We're sorry to hear yours turned a bright colour. The paste can be a greyish colour but should turn a light golden colour during cooking, certainly not green or blue. Is it possible there was something left in the pan?
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