Description
A creamy, mildly spiced chicken dish that cooks effortlessly in your slow cooker, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup plain yogurt (greek yogurt can be used for extra thickness)
- 2 tablespoons korma curry paste
- 1 can (14 oz) coconut milk (full-fat for a creamier texture)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated (fresh works best)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the yogurt with korma curry paste well. Add the chicken and coat it thoroughly. Marinate for at least 1 hour, but overnight is best for flavor infusion.
- Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for about a minute until fragrant.
- Transfer the sautéed onion mixture to the slow cooker.
- Add the marinated chicken along with the can of coconut milk.
- Season with salt and pepper to taste, giving it a gentle stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fork-tender.
- Just before serving, garnish with fresh cilantro for a pop of color and flavor.
Notes
Serve over basmati rice or with naan bread for the perfect meal. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, chicken korma, Indian cuisine, comfort food, easy recipes