
Tender, fragrant chicken thighs simmered in a creamy, spiced coconut and yogurt sauce—an easy slow-cooker favorite perfect for cozy dinners or entertaining.

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.
I've watched this dish convert skeptics—my least adventurous eater asked for the recipe after the first bite. My go-to brands are Fage for full-fat Greek yogurt and a reliable canned coconut milk (look for one labeled full-fat), but any quality pantry staples work well. Browning the thighs quickly in a hot pan adds a layer of caramelized flavor that the slow cooker alone won't provide, and it's a step I never skip on busy nights when I want extra depth.
My favorite part is how the simple marinade transforms the chicken—marinating overnight gives the best balance of spice and tenderness. We once took a slow cooker of this to a family reunion and people kept coming back for more; the leftovers were even better the next day when the flavors had time to marry. The toasted almonds add a contrasting crunch that elevates an otherwise velvety sauce.
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.
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.
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.
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.
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.
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.
Brown the chicken in batches to avoid crowding the pan and to build extra flavor.
Reserve the marinade and add it to the sautéed aromatics to deepen the sauce.
Reheat gently on low to prevent the coconut milk from separating.
This nourishing slow cooker chicken korma recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Slow Cooker Chicken Korma recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine Greek yogurt with spices and lemon zest. Season chicken lightly and coat thoroughly in the marinade. Cover and chill for at least 30 minutes or overnight for best flavor.
Heat oil in a skillet and brown the marinated thighs in batches for 2–3 minutes per side until golden. Set aside to retain juices and develop caramelized flavor.
In the same pan or slow cooker sauté onion, shallot, garlic, and ginger until soft and golden, about 8–10 minutes, to create a flavorful base.
Stir in the reserved marinade, tomato paste, remaining turmeric, and coconut milk. Bring to a gentle simmer to marry flavors and dissolve tomato paste.
Place browned chicken into the sauce, cover, and cook on LOW for 6 hours or HIGH for 3 hours until fully tender; finish with lemon or coriander to taste.
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This recipe looks amazing! Can't wait to try it.
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