Servings: 6
Prep Time: 10 mins | Cook Time: 4–6 hours (on low)
Ingredients:
2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 can (14 oz) coconut milk
1/2 cup plain Greek yogurt (or heavy cream for richer flavor)
1/4 cup ground almonds or cashews (for thickness and flavor)
1/4 cup tomato paste
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder (optional, for heat)
1 tsp garam masala
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice (for serving)
Instructions:
Prepare the ingredients:
In the slow cooker, add the chicken pieces, chopped onion, minced garlic, and grated ginger.
Make the sauce:
In a separate bowl, whisk together the coconut milk, Greek yogurt (or heavy cream), ground almonds or cashews, tomato paste, curry powder, cumin, coriander, turmeric, chili powder (if using), garam masala, salt, and pepper.
Combine and cook:
Pour the sauce mixture over the chicken and stir to coat everything evenly. Cover the slow cooker and cook on low for 4–6 hours, or until the chicken is tender and fully cooked.
Finish the dish:
Once the chicken is cooked, stir the korma to mix everything. Taste and adjust seasoning if needed (more salt, pepper, or garam masala).
Serve:
Serve the chicken korma over cooked rice, and garnish with fresh chopped cilantro.