Slow cooked chicken Korma

Serves: 4 

  • 2 onions, quartered
  • 3 garlic cloves
  • 4cm (1 1/2inch) fresh root ginger, peeled
  • 1 large chilli, seeds discarded
  • 8 boneless, skinless chicken thighs
  • 1 tablespoon sunflower oil
  • 25g butter
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon fennel seeds, crushed
  • 4 cardamom pods, crushed
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 300ml (1/2 pint) chicken stock
  • 1 tablespoon sugar
  • 75ml double cream
  • 2 tablespoon ground almonds or cashews
  • pinch salt

Prep:30min    Cook:7hr   Ready in: 7hr30min 

  1. Blend the onions, garlic, ginger and chilli in a blender or liquidiser, or chop very finely.
  2. Cut each thigh into 4 pieces, heat the oil in a large frying pan and add the chicken. Cook over a high heat until evenly browned. Remove from pan and place in slow cooker.
  3. Add the butter to the pan and when melted add the onion mixture. Cook over moderate heat for 3 minutes. Add all the spices and cook for a further minute.
  4. Mix in chicken stock, sugar and salt. Bring to the boil and then transfer to slow cooker pouring over chicken.
  5. Cover and cook for 5 – 7 hours on Low (or 3 hours on high).
  6. Add the cream and ground up nuts.

Serve with rice and naan bread.


Even better if left till the next day.

Use coconut cream instead of cream and it gives a more coconutty korma.

Use a little cornflour to thicken sauce a bit.

Use chicken breast (chopped )instead of thighs – no messy bones.


Find the original recipe and more slow cooker recipes at

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