Chicken Korma


PREP: 15 minutes

COOK: 30 minutes


1 poundsboneless, skinless chicken thighs (cut in bite sizes)
1Onion (Chopped)
1/2 cupTomatoes (diced)
1/2Serrano peppers, Jalapeño, or Thai chile pepper
5 clovesGarlic
1 tspMinced Ginger
1/4 cupAlmonds (or cashews)
1 tspTurmeric
1 tspGaram Masala
1/2 tspGround Cumin
1/2 tspGround Coriander
1/2 tspCayenne Pepper
1/2 cup (1/2 can)Coconut cream (or Full-Fat Coconut Milk)
1/2 cupWater
1 tspGaram Masala
1/2 cup (1/2 can)Coconut cream (or Full-Fat Coconut Milk)


  • Blend together onion, tomatoes, serrano, ginger, garlic, almonds(or cashews), turmeric, cayenne, garam masala, cumin, and coriander. 
  • Pour the sauce into the inner liner of your slow cooker. Rinse out the blender container using the water, and pour water into the slow cooker liner as well. 
  • Add the chicken (cut into bite size pieces) on top and push it down into the sauce.
  • Cook on high for 3 hrs
  • Taste the sauce and add the additional coconut cream/milk and the additional 1 teaspoon garam masala if needed. Continue to cook on high for one more hour. 
  • Serve hot with white rice.

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