Description
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.
- Prep Time: 5 minutes
- Cook Time: 3 hours on HIGH or 5–6 hours on LOW
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 110 mg
