I really LOVE a korma, but they can be quite calorific with all that cream. However, this Chicken Korma from the Bored of Lunch cookbook is made with chicken breasts, tomato purée, mango chutney, and reduced-fat coconut milk, perfect for creating a leaner curry, giving that creamy sensation without the calories.

To make Chicken Korma in your slow cooker or crockpot, simply add all ingredients, cook on high for 3 hours or low for 4-5 hours, and garnish with almonds and coriander.

Enjoy this dish on a cozy evening — it’s not only easy to make but also wonderfully comforting without the guilt.

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How Long Should I Marinate the Chicken for Korma?

While Chicken Korma in a slow cooker doesn’t require marination, marinating the chicken in yogurt and spices for at least an hour before cooking can deepen the flavors and tenderize the meat, making it even more delicious.

Slow Cooker Chicken Korma Ingredients

• 3 chicken breasts, boneless and skinless, cut into bite-sized pieces
• 400ml can of reduced-fat coconut milk
• 100ml chicken stock (preferably low sodium)
• 1 tablespoon tomato purée
• 1 tablespoon mango chutney
• 4 garlic cloves, finely chopped
• 2.5 cm piece of fresh ginger, peeled and grated
• 1 medium onion, thinly sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon mild chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 3 whole cloves
• 1 tablespoon cornflour dissolved in 1 tablespoon water to make a paste
• Salt and freshly ground black pepper, to taste
• Flaked almonds, for garnish
• Fresh coriander, chopped, for garnish

How To Make Slow Cooker Chicken Korma

1. Layer base flavors: Add the sliced onions, chopped garlic, and grated ginger to the slow cooker.
2. Incorporate spices: Sprinkle in the ground coriander, cumin, chili powder, turmeric, paprika, and cloves. Mix these with the base flavors to evenly distribute.
3. Add liquids and chicken: Pour in the coconut milk, chicken stock, tomato purée, and mango chutney. Add the chicken chunks and stir to ensure they are well coated with the sauce and spices.
4. Cook: Cover and set your slow cooker to cook on high for 3 hours or on low for 4-5 hours.
5. Thicken the sauce: An hour before the end of cooking, stir in the cornflour paste to thicken the sauce. Continue cooking for the remaining time.
6. Final touches: Once cooking is complete, remove and discard the whole cloves. Season the korma with salt and pepper to taste.
7. Garnish and serve: Sprinkle flaked almonds and chopped fresh coriander over the korma before serving to add a crunch and a burst of freshness.

Recipe Tips

• Choose quality coconut milk: Opt for full-fat coconut milk instead of reduced-fat for a creamier texture and richer flavor that enhances the depth of the korma sauce.
• Sauté spices first: Briefly sautéing your spices in a skillet before adding them to the slow cooker can intensify the flavors, making the korma more aromatic and vibrant.
• Add vegetables for a hearty dish: Consider throwing in vegetables like bell peppers, carrots, or potatoes at the beginning for added nutrition and to make the dish more substantial.
• Use fresh herbs for garnishing: Instead of just coriander, try a combination of fresh mint and basil for garnishing to add a fresh, herbal note that complements the creamy curry.
• Adjust the heat level: If you prefer a spicier korma, increase the amount of chili powder or add fresh green chilies during the cooking process to suit your taste.

Can I Make Chicken Korma Spicier or Milder?

To make your Chicken Korma spicier, add more chili powder or include fresh green chilies when adding other spices. For a milder version, reduce the chili powder and add more coconut milk to dilute the spice intensity.

Recipe Variations

• Swap chicken for other proteins: Use chunks of lamb or beef for a richer dish, or firm tofu for a vegetarian version; just adjust the cooking time accordingly for the best texture.
• Incorporate different nuts: Replace almonds with cashews or pistachios for garnishing to introduce a new texture and slightly different nutty flavor to the dish.
• Try with other dried fruits: Add raisins or chopped dried apricots along with the mango chutney to infuse the korma with subtle sweetness and a more complex flavor profile.
• Experiment with citrus: Add a splash of lime juice or lemon zest towards the end of cooking to brighten the flavors and cut through the creaminess of the coconut milk.

What To Serve With Chicken Korma

Serve your Chicken Korma with aromatic and light sides like saffron rice, cucumber raita, garlic naan, mint paratha, and roasted chickpeas.

You can also pair it with a vibrant beetroot salad or a cool mango lassi for a refreshing balance.

How To Store Leftover Chicken Korma

In The Fridge: Store leftover Chicken Korma in an airtight container. It will stay fresh for up to three days. Always let it cool to room temperature before refrigerating. I find this keeps the flavors intact.

In The Freezer: Chicken Korma can be frozen for up to three months. Freeze it in portion-sized, airtight containers or heavy-duty freezer bags. Thaw it in the fridge overnight when ready to eat. I avoid freezing it with potatoes as they can become grainy.

How To Reheat Leftover Chicken Korma

Reheat your leftover Chicken Korma gently over medium heat in a saucepan. Stir occasionally to keep the chicken from sticking and ensure even warming.

For quicker reheating, use the microwave on medium power, stirring every minute. Always ensure it’s piping hot throughout before serving.

Check out More Slow Cooker Recipes:

• Slow Cooker Sweet Potato Curry
• Slow Cooker Curried Sausages
• Slow Cooker Chinese Chicken Curry