This slow cooker chicken korma has been a staple on our table ever since I combined a jar of pantry spices with a forgotten tub of full-fat yogurt on a rainy weekend. I discovered the balance of warmth from garam masala and the mellow creaminess of coconut milk while trying to make a weeknight dinner that felt special without requiring a full evening in the kitchen. The texture is what won us over: the thighs become impossibly tender, soaking up rich, aromatic sauce that clings to each bite.

I first made this for a family lunch and watched plain rice and naan transform into a communal experience—people kept returning to the pot. Over time I've tweaked small things: browning the marinated thighs for caramelized edges, reserving the marinade to deepen the sauce, and finishing with toasted almonds for crunch. The result is a reliably comforting dish that travels well to potlucks, freezes cleanly, and still tastes like an indulgent restaurant-style curry at home.

Ingredients

• Full-fat Greek yogurt (for the marinade): Use about 3/4 cup of a thick, full-fat brand such as Fage or Chobani—the fat gives body to the sauce and helps tenderize the meat.
• Warm spices: One tablespoon each of garam masala, ground cumin, and ground coriander—these ground spices form the aromatic backbone; freshly toasted then ground whole spices are great but pre-ground works fine for convenience.
• Citrus brightness: Zest of one lemon—adds lift and prevents the sauce from tasting one-dimensional, use unwaxed lemons and avoid the pith when zesting.
• Chicken thighs: About 2.2 pounds boneless, skinless thighs, halved—thighs stay moist in long cooking and have enough fat for flavor; trim large pieces to even the cooking time.
• Aromatics: One medium yellow onion, one shallot, six cloves garlic, and a 2-inch piece of fresh ginger—sautéed until golden, they provide the savory base that carries the spices.
• Tomato paste and coconut milk: Four tablespoons tomato paste plus about 1 2/3 cups (13.5 fl oz) full-fat coconut milk—tomato paste gives umami and color while coconut milk makes the sauce silky.

Instructions

Marinate the Chicken: In a large bowl combine 3/4 cup full-fat Greek yogurt, 1 tablespoon garam masala, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1/4 teaspoon curry powder, 2 teaspoons turmeric (use 1 tsp now and 1 tsp later), 1 teaspoon chili powder, 1 teaspoon chili flakes, and the zest of one lemon. Season 2.2 lb halved chicken thighs lightly with salt and pepper, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to overnight. The yogurt tenderizes and helps infuse spice. Brown the Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat (or use the slow cooker sauté function). Remove thighs from marinade (reserve marinade) and brown in batches, about 2–3 minutes per side, until golden—not cooked through. Browning adds Maillard flavors that enrich the sauce during slow cooking. Set browned pieces aside. Sauté Aromatics: In the same skillet or directly in the slow cooker, add a splash more oil if needed and sauté chopped onion, finely chopped shallot, minced garlic, and minced ginger for about 8–10 minutes until soft and beginning to caramelize—this gentle browning transforms raw aromatics into a sweet, fragrant base. Build the Sauce: Stir the reserved yogurt marinade into the aromatics along with 4 tablespoons tomato paste, the remaining 1 teaspoon turmeric, and 1 2/3 cups (13.5 fl oz) full-fat coconut milk. Bring to a gentle simmer on the stovetop to marry flavors and dissolve the tomato paste, scraping up browned bits for extra depth. Slow Cook: Transfer the sauce to the slow cooker (if it isn’t already there). Nestle the browned chicken plus any juices into the sauce, stir gently to coat, cover, and cook on LOW for 6 hours or HIGH for 3 hours until the thighs are fork-tender and the sauce is aromatic. Internal temperature should reach 165°F (74°C). Finish and Serve: Before serving, taste and adjust salt, add a squeeze of lemon if needed for brightness, and garnish with chopped fresh coriander, toasted sliced almonds, or a dollop of yogurt for creaminess. Serve over steamed basmati rice or with warm naan.

Storage Tips

Cool the curry to room temperature before refrigerating in shallow, airtight containers to preserve texture and prevent bacterial growth. Refrigerated portions will stay at peak quality for 3–4 days. For longer storage, freeze in meal-sized containers or freezer bags for up to 3 months—leave a little headspace for expansion. Thaw overnight in the fridge, then reheat gently on low in a saucepan, stirring occasionally. Avoid rapid boiling when reheating, as aggressive heat can break the coconut milk and separate the sauce; if separation occurs, whisk in a tablespoon of full-fat yogurt off-heat to re-emulsify.

Ingredient Substitutions

If you need a dairy-free option, substitute the Greek yogurt in the marinade with an equal amount of full-fat coconut yogurt or silken tofu blended until smooth; expect a slightly different tang and mouthfeel. For a lighter version, use light coconut milk and reduce olive oil, but the sauce will be less creamy. Swap chicken thighs for bone-in thighs (increase cooking time slightly) or use boneless chicken breast for a leaner result—breast meat can dry if overcooked, so favor the lower slow-cooker setting. For nut-free garnish, omit almonds and finish with toasted pumpkin seeds or fresh cilantro instead.

Serving Suggestions

Serve with steamed basmati rice, jeera rice (cumin rice), or warm garlic naan to soak up the sauce. For a more complete plate, add a side of roasted cauliflower tossed with turmeric and cumin or a crisp cucumber raita to cool the palate. Garnish with chopped coriander, thinly sliced green chilies for heat, and toasted sliced almonds for texture. This dish scales well for dinner parties—present in a large warmed serving bowl with lime wedges on the side for added brightness.

Cultural Background

Korma has roots in the Indian subcontinent and historically refers to gently simmered dishes often enriched with yogurt, cream, nuts, or coconut. It evolved through Mughal and regional kitchens into many variations—Mughlai kormas are typically creamier and richer, while South Indian versions lean on coconut. This adaptation blends yogurt and coconut milk for a balanced richness that honors both northern and southern influences, making it approachable for home cooks while reflecting the layered spice profiles central to traditional preparations.

Seasonal Adaptations

In cooler months, enrich the dish with a handful of roasted winter squash cubes stirred in during the last hour of cooking for seasonal comfort. In summer, lighten it by using coconut yogurt and adding a bright salad of cucumber, mint, and lime on the side. Holiday variations include stirring in toasted desiccated coconut and raisins for a slightly festive sweetness, or swapping almonds for cashews for a creamier nut finish when serving to guests.

Meal Prep Tips

Prepare the marinade and chop aromatics the night before to save time on busy evenings. Store the marinated chicken in a sealed container in the fridge for up to 24 hours—this deepens flavor. Use the slow cooker on low overnight for a ready-to-serve morning-to-evening schedule, but plan for safe cooling and reheating. Portion into individual freezer containers after cooling for grab-and-go lunches; microwave gently and stir halfway through heating for even warmth.

Bring this recipe into your weekly rotation and make it your own—tweaks to heat, garnish, and sides will personalize the dish while keeping the comforting heart of the korma intact. There’s real joy in turning simple pantry items into a meal that draws people together.