Slow Cooker Chicken Korma

$- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1 can (13.5 oz) coconut milk - 1 cup plain yogurt - 2 tablespoons korma curry paste - 1 tablespoon ground turmeric - 2 teaspoons garam masala - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon chili powder (optional) - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons tomato paste - Salt to taste I love using boneless, skinless chicken thighs. They stay tender and juicy during cooking. Coconut milk and yogurt mix to create a creamy sauce. The korma curry paste adds a rich flavor. You can adjust the spice level by using more or less curry paste. - Fresh cilantro, chopped - Toasted almonds or cashews Fresh cilantro brightens the dish. Toasted nuts add a nice crunch. You can sprinkle these on top just before serving. - Cooked basmati rice Basmati rice is the perfect base for this dish. It soaks up the sauce and balances the flavors. You can also serve it with warm naan or a side salad for extra texture. Start by adding one large, finely chopped onion into your slow cooker. Then, add three minced garlic cloves and one tablespoon of grated fresh ginger. Mix these ingredients well. This will create a strong, tasty base for your dish. Next, take 1.5 pounds of boneless, skinless chicken thighs. Cut them into bite-sized pieces. Carefully add the chicken on top of the onion mix. Make sure to spread the pieces evenly. This helps the chicken cook well and soak up all the flavors. Now, grab a separate bowl. In this bowl, mix one can of coconut milk, one cup of plain yogurt, and two tablespoons of tomato paste. Add two tablespoons of korma curry paste, one tablespoon of ground turmeric, two teaspoons of garam masala, one teaspoon of ground cumin, and one teaspoon of ground coriander. If you like it spicy, add one teaspoon of chili powder. Stir until the mixture is smooth and mixed well. Pour the creamy sauce over the chicken in the slow cooker. Use a spatula to gently stir. Make sure each piece of chicken is well coated with the sauce. This step is key for rich flavor in every bite. Cover the slow cooker with its lid. You can cook on low for 6-8 hours or set it to high for 3-4 hours. Both options will make the chicken tender and flavorful. After cooking, check the sauce. If it is too thin, remove the lid and cook on high for an extra 30 minutes. This lets some moisture escape. Taste the sauce and add salt if needed. This step ensures your dish is just right before serving. - Ideal cooking times: Cook your chicken korma on low for 6-8 hours. If you're short on time, set your slow cooker to high for 3-4 hours. - Signs of perfectly cooked chicken: Look for tender chicken that easily pulls apart with a fork. The sauce should be thick and creamy, with no raw flavors. - Suggestions for added spices and flavors: You can boost the flavor by adding a pinch of cinnamon or a dash of cardamom. Fresh chili peppers can add heat. Adjust the korma curry paste based on your spice preference. - Serving suggestions for an elegant presentation: Serve the korma in individual bowls. Top each serving with fresh cilantro and a sprinkle of toasted almonds or cashews. A wedge of lime adds a pop of color and flavor. Pair it with fluffy basmati rice for a complete meal. {{image_4}} If you want a vegetarian twist on Chicken Korma, you can use tofu or chickpeas. Both options soak up the flavors well. You can also try using hearty vegetables like cauliflower or potatoes. These ingredients provide a satisfying texture. Just ensure you adjust the cooking time to avoid overcooking. Adjusting the spice in your korma is easy. If you like it mild, use less korma curry paste. You can also skip the chili powder. For a hotter dish, add more curry paste or a pinch of cayenne. Taste as you go so you get the heat just right for you. If you need alternatives for yogurt or coconut milk, there are great options. For yogurt, try using cashew cream or almond yogurt. These add creaminess without dairy. If you want a coconut milk swap, use almond milk or soy milk. Just remember, these swaps might change the korma’s flavor a bit, but they can still be tasty! After you've enjoyed your chicken korma, store any leftovers in the fridge. Use an airtight container to keep the flavors fresh. Make sure to cool the dish to room temperature before sealing it. This helps to prevent any condensation, which can lead to sogginess. Aim to eat your leftovers within three to four days for the best taste. If you want to save some korma for later, freezing is a great option. First, let the dish cool completely. Then, transfer it to a freezer-safe container or a heavy-duty freezer bag. Press out as much air as you can to avoid freezer burn. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave until it's hot throughout. Properly stored chicken korma can last in the fridge for up to four days. If frozen, it will stay good for about three months. After this time, the quality might drop, and it may not taste as fresh. Always check for any signs of spoilage before eating. Enjoy your korma at its best! Chicken Korma is a rich, creamy dish with roots in India. It has a mix of spices that give it a warm, inviting flavor. The main ingredients include chicken, yogurt, and coconut milk. This dish balances savory and sweet notes, making it popular worldwide. It often features spices like turmeric, cumin, and garam masala, which add depth and warmth to the dish. Korma's history is tied to Mughal cuisine, known for its use of nuts and cream. Yes, you can! If you don’t have a slow cooker, you can use a stovetop pot. Cook the chicken over medium heat for about 30 to 40 minutes. Start by sautéing the onion, garlic, and ginger in oil. Then add the chicken and sauce mixture. Let it simmer until the chicken is tender. You can also use an Instant Pot. Just cook it on high pressure for 10 minutes. This way, you still get a delicious Chicken Korma. To change the spiciness, you can adjust the amount of korma curry paste. Start with a small amount and taste as you go. You can also add chili powder for extra heat. If your dish gets too spicy, add more coconut milk or yogurt to tone it down. Remember, you can always add more heat, but it’s hard to take it away once it’s in! Serve Chicken Korma over a bed of fluffy basmati rice. This pairs well with the creamy sauce. You can also offer naan bread for a fun twist. For added texture, top with fresh cilantro and toasted almonds or cashews. You might also add a wedge of lime for a burst of freshness. This makes your dish look elegant and taste even better! You now have all the tools to make a delicious Chicken Korma. This dish starts with tender chicken thighs and a creamy sauce made from coconut milk and yogurt. By mixing in korma curry paste and spices, you'll create rich flavors. Don’t forget the garnishes like cilantro and nuts for extra flair. Cooking tips, variations, and storage info help you adapt the recipe to your needs. Whether you keep it classic or try vegetarian options, you can enjoy this meal anytime. Happy cooking!$

Indulge in the rich flavors of Slow Cooker Chicken Korma with this easy recipe that will impress your family and friends! Made with tender chicken thighs and a creamy, spiced sauce, it's perfect for cozy dinners. Follow simple steps to create a mouthwatering dish served over fluffy basmati rice. Ready in just 6-8 hours, this dish is a must-try! Click through to explore the full recipe and bring this delicious meal to your table!

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Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (13.5 oz) coconut milk

1 cup plain yogurt

2 tablespoons tomato paste

2 tablespoons korma curry paste (adjust according to your spice preference)

1 tablespoon ground turmeric

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder (optional, for a spicy kick)

Salt to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice (for serving)

Toasted almonds or cashews (for garnish)

Instructions

Prepare the Base: In the slow cooker, combine the finely chopped onion, minced garlic, and grated ginger. Mix these ingredients thoroughly to create a fragrant base.

Add Chicken: Carefully add the bite-sized chicken pieces to the slow cooker, ensuring they are evenly distributed over the onion mixture for balanced flavor.

Create the Sauce: In a separate mixing bowl, whisk together the coconut milk, plain yogurt, tomato paste, korma curry paste, ground turmeric, garam masala, ground cumin, ground coriander, chili powder (if using), and a pinch of salt. Stir until the mixture is smooth and well combined.

Combine Ingredients: Pour the creamy spice mixture over the chicken in the slow cooker. Using a spatula, gently stir to ensure each piece of chicken is well coated with the sauce.

Cook: Cover the slow cooker with its lid and set to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and thoroughly cooked.

Adjust Consistency: After the cooking time, check for seasoning and adjust with additional salt if necessary. If you desire a thicker sauce, remove the lid and cook on high for an additional 30 minutes, allowing some of the moisture to evaporate.

Serve: Spoon the flavorful chicken korma over a bed of fluffy cooked basmati rice. Garnish generously with fresh chopped cilantro and sprinkle with toasted almonds or cashews for a delightful crunch.

- Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6

- Presentation Tips: For an elegant touch, serve the korma in individual bowls, placing a sprig of cilantro on top and a wedge of lime on the side for a burst of freshness.