I love this recipe because it delivers restaurant-quality curry without the hassle. Everything goes straight into the slow cooker, and a few hours later, I have a beautifully spiced korma that tastes like it’s been simmering all day. The coconut milk and almonds make it creamy and luxurious, while the mango chutney adds a touch of sweetness that perfectly balances the spices. It’s a crowd-pleaser—gentle enough for kids but flavorful enough for everyone to enjoy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Slow Cook: ▢650 g (1.4 lb) Chicken breast (about x4), Cut into bite-sized chunks ▢25 g (1 oz) Plain flour ▢4 tsp Mild curry powder ▢Pinch of dried chilli flakes ▢1/2 tsp Sea salt ▢2 tbsp Tomato purée ▢30 g (1 oz) Ground almonds ▢400 ml (1.75 cups) Coconut milk
To finish: ▢2 tbsp Mango chutney ▢1 tsp Garam masala ▢Flaked almonds, Optional
Directions
I start by placing the chicken pieces, plain flour, mild curry powder, chilli flakes, and sea salt into the slow cooker. I give it all a good mix until the chicken is evenly coated in the spices and flour. Next, I add the tomato purée, ground almonds, and coconut milk, stirring well to make sure everything is combined and there are no pockets of dry flour left. Then I put the lid on and cook on HIGH for 3 hours or on LOW for 5–6 hours. When the chicken is tender and the sauce has thickened beautifully, I stir in the mango chutney and garam masala. The chutney adds a gentle sweetness and shine to the sauce. Finally, I serve the curry hot, sprinkling over some flaked almonds for that lovely crunch and extra richness.
Servings and Timing
This recipe makes 4 servings. Prep Time: 5 minutes Cook Time: 3 hours on HIGH or 5–6 hours on LOW Total Time: 3 hours 5 minutes
Variations
Sometimes I swap chicken breasts for boneless, skinless thighs for an even more tender texture. I also like to add a handful of spinach or peas near the end of cooking for extra color and nutrition. If I’m craving more heat, I add extra chilli flakes or a small chopped green chilli. For a creamier finish, I stir in a spoonful of Greek yogurt or cream before serving. To make it gluten-free, I simply replace the plain flour with a gluten-free version.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat the curry gently on the stove over low heat or in the microwave, stirring occasionally until piping hot. It also freezes really well—I cool it completely, then transfer it to a freezer-safe container and freeze for up to 3 months. I defrost it overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work perfectly, though they may need a little extra cooking time.
Can I make this curry spicier?
I add more chilli flakes or a chopped fresh chilli to give it more kick.
What can I serve with chicken korma?
I love serving it with basmati rice, naan bread, raita, and crispy poppadoms.
Can I make this gluten-free?
Yes, I use gluten-free plain flour instead of regular flour.
Can I use full-fat coconut milk?
Absolutely. It makes the sauce richer and creamier.
How do I thicken the sauce more?
If it’s too thin, I remove the lid and cook on HIGH for another 15–20 minutes to reduce it.
Can I prepare it in advance?
Yes, I can mix everything together in the slow cooker the night before and refrigerate, then cook it the next day.
Can I use store-bought curry paste?
Yes, I replace the curry powder with about 2 tablespoons of mild curry paste for a deeper flavor.
Can I freeze this curry?
Yes, it freezes beautifully for up to 3 months. I just thaw and reheat before serving.
What does the mango chutney do?
It adds sweetness, richness, and a glossy finish to the sauce, balancing the spices perfectly.
Conclusion
I love how this Slow Cooker Chicken Korma combines simplicity with authentic flavor. It’s creamy, comforting, and full of gentle spice, making it ideal for both weeknights and weekends. The slow cooker makes everything effortless, and the end result is a delicious curry that tastes like it’s been made from scratch with care. It’s a dish I come back to again and again when I want comfort in a bowl.
A creamy, fragrant, and mildly spiced Slow Cooker Chicken Korma that’s rich, comforting, and incredibly easy to make. Tender chicken is simmered in coconut milk with almonds, curry spices, and mango chutney for a perfectly balanced curry that tastes like a restaurant favorite.
Ingredients
650 g (1.4 lb) chicken breast, cut into bite-sized chunks
25 g (1 oz) plain flour
4 tsp mild curry powder
Pinch of dried chilli flakes
1/2 tsp sea salt
2 tbsp tomato purée
30 g (1 oz) ground almonds
400 ml (1.75 cups) coconut milk
2 tbsp mango chutney
1 tsp garam masala
Flaked almonds, optional for garnish
Instructions
Place the chicken pieces, plain flour, curry powder, chilli flakes, and salt into the slow cooker. Stir until the chicken is evenly coated.
Add the tomato purée, ground almonds, and coconut milk. Mix well to combine and ensure no dry flour remains.
Cover and cook on HIGH for 3 hours or on LOW for 5–6 hours, until the chicken is tender and the sauce is thickened.
Stir in the mango chutney and garam masala, mixing until smooth and glossy.
Serve hot, garnished with flaked almonds if desired. Enjoy with basmati rice or naan bread.
Notes
Substitute chicken thighs for a more tender texture.
Add spinach or peas near the end for extra color and nutrition.
For extra heat, increase chilli flakes or add chopped green chilli.
To make it creamier, stir in a spoonful of yogurt or cream before serving.
Use gluten-free flour to make the dish gluten-free.
