Slow cooker chicken korma served in a pan

Slow cooker chicken korma

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(14 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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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.
15th Jun, 2019
Delicious. Not spicy at all but flavoursome. Eaten by children and grandparents alike.
30th May, 2019
This is yummy if you don’t like spice. My husband said it needed something more but I thought it was just right.
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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