Slow-Cooker Chicken Korma

Curries are one of my favorite dishes to make in the slow cooker because the flavor improves the longer it cooks, and the bonus is that I get to enjoy the aroma for most of the day. This slow-cooker chicken korma with tomatoes and sweet potato makes the house smell so good. It’s a family favorite that I pulled from the Cooking Light online feature 105 Slow-Cooker Favorites, which is full of meat and meatless dishes. I make a double batch, which gives us plenty of leftovers for lunches or a hasty meal on one of our crazy busy weeknights. I love that it only takes about 15 minutes to put it all together, and then the slow cooker does the rest of the work.

The korma is flavored with curry powder—I recommend S&B brand—ginger, cumin, coriander, red pepper, cinnamon, and garlic. The flavors are full, but it’s not too hot for the kids. Michael adds some hot sauce to his bowl, and the boys enjoy it as is with some extra yogurt stirred in their bowls. Make brown basmati rice and steamed broccoli to go with it, and you have a meal.

Recipe Notes

The original recipe calls for baking potatoes, but I use sweet potato instead.

The chicken is sautéed without oil in a dry nonstick pan, which cuts down on the fat. If you don’t have a nonstick pan, try using a very small amount of sunflower oil, just enough to glaze the pan.

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Slow Cooker Chicken Korma

Adapted from Cooking Light.

Prep Time15 mins

Cook Time6 hrs

Total Time6 hrs 15 mins

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Keyword: basmati rice, chicken, curry, gluten free, slow cooker

Servings: 8 servings

Calories: 212kcal

Author: Andrea Meyers

Equipment

• large nonstick skillet
• 5 to 6-quart slow cooker

Ingredients

• 2 pounds skinless, boneless chicken thighs (cut into bite-sized pieces)
• 2 cups coarsely chopped onion
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons curry powder ((I use S&B brand.))
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper
• 4 garlic cloves (minced)
• 2 cups ½-inch cubed peeled sweet potato
• 1 teaspoon kosher salt
• 14 ounces canned petite diced tomatoes (undrained)
• 2 bay leaves
• 1 3-inch cinnamon stick
• ½ cup plain fat-free yogurt

SERVE WITH

• prepared brown basmati rice
• chopped fresh cilantro
• steamed broccoli

US Customary - Metric

Preparation

• Heat the nonstick skillet over medium-high heat. Add the chicken and sauté until lightly browned, about 8 minutes. Transfer the chicken from the pan to the slow cooker, reserving any drippings. Add the onion to pan and sauté until just soft, about 3 minutes. Add the ginger, curry powder, coriander, cumin, red pepper, and garlic. Sauté for 2 minutes. Pour the onion mixture over the chicken in the slow cooker. Stir in the sweet potato, kosher salt, tomatoes, bay leaves, and cinnamon stick.
• Cover and cook on low for 6 hours. Discard the bay leaves and cinnamon stick. Turn the slow cooker off and let stand for 15 minutes. Stir in the yogurt. Serve over rice with cilantro garnish.

Nutrition

Calories: 212kcal | Carbohydrates: 17g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 492mg | Potassium: 654mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4888IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 2mg

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More Slow Cooker Curry Recipes From Other Blogs

• The Perfect Pantry – Slow Cooker Thai Red Curry
• Kalyn’s Kitchen – Slow Cooker Thai-Inspired Butternut Squash and Peanut Soup with Red Bell Pepper, Lime, and Cilantro
• The Lemon Bowl – Slow Cooker Chicken Curry

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]