Slow Cooker Chicken Korma is a delicious red curry recipe that is filled with amazing flavors! Set it and forget it, to make this amazing chicken korma recipe for your whole family to enjoy!
Slow Cooker Chicken Korma is a healthier way to prepare dinner! Only 10 minutes of prep time and into the pot! Loaded with dietary fibers and protein!
I recently took a poll of items to post on Savory Experiments Facebook page. While the overwhelming majority picked Slow Cooker Chicken Korma, at least 50% also reported not knowing what it was!
So let’s start off with the basics: korma is a type of sauce popular in India and Turkey with a spiced yogurt or cream base. In India, where many people are vegetarians, it is made with vegetables like chickpeas, spinach and turnips, but can have other types of meat or tofu.
I personally prefer to use red curry for my spice, coconut milk and Greek yogurt for a tart taste. Sweet peas, tender chicken and creamy chickpeas are hearty ingredients that lend themselves well to this creamy, bold sauce. Feel free to add broccoli, carrots or corn, too.
Depending on the durability of your chosen vegetables, add at the beginning or towards the end of cooking, like I do with the peas and chickpeas. All of these super foods also make for a healthy, well-rounded dish loaded with dietary fiber and protein. A mouth watering mix when all combined!
If you aren’t familiar with red curry and what it’s made up of, it’s from Thailand and it’s a paste made from dried red chillies, galangal, shrimp paste, cilantro, lemongrass, shallots, and lime.
You can typically find the ingredients to make your own at an Asian supermarket, but a lot of places sell red curry paste already made. You can also check to see if shrimp paste is used, many omit it to avoid food allergies.
Slow Cooker Chicken Korma also freezes well. Serve over white or brown rice or quinoa for a full meal!
If you loved this crockpot chicken recipe, check out these other easy slow cooker recipes:
- Slow Cooker Chicken Tacos
- Slow Cooker Beef Stew
- Slow Cooker Cashew Chicken
- Slow Cooker Apple Balsamic Chicken
- 4 chicken breasts , cut into 1 inch cubes
- 1 white onion , quartered
- 3 cloves garlic , minced
- 1 tablespoon ginger , grated
- 13.5 ounces light coconut milk
- 4 ounces red curry paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup frozen peas
- 15 ounces canned chickpeas , rinsed and drained
- 3 tablespoons fresh cilantro , roughly chopped
- 10 ounces plain Greek yogurt
- 2 tablespoons corn starch
- Scallions and lemons for garnish
- 4 cups ginger rice
Add chicken, white onion, garlic, ginger, light coconut milk, red curry paste, kosher salt and ground black pepper to the slow cooker. Stir to combine.
Set slow cooker for 6 hours on low.
Ten minutes before serving, mix cornstarch with 2 tablespoons water. Add this, peas rinsed chickpeas, cilantro and Greek yogurt, stirring well. Change slow cooker setting to "keep warm."
Serve over Ginger Rice. Top with scallions and fresh lemon juice before serving.
If you've tried this recipe, come back and let us know how it was!