By: Denise Bustard62 Comments
Posted: 11/26/19Updated: 12/9/20
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Slow cooker chicken korma with sweet potatoes is made with warm spices like garam masala, almonds and a creamy coconut milk. Kid-friendly and works great for meal prep.
The slow cooker is so perfect to cook up a big batch of your favorite Indian recipes! From Slow Cooker Butter Chicken to Slow Cooker Butternut Squash Lentil Curry to this Slow Cooker Chicken Korma, there is something for everyone.
This slow cooker chicken korma has been hiding in the archives for too long, and it's time to share it with you again.
Indian chicken korma is traditionally a mild curry recipe that is made with garam masala and yogurt. Like my favorite Red Lentil Dal, this chicken korma is not spicy, making it great for kids!
This recipe diverges from a traditional korma recipe in a few ways. 1. we are swapping yogurt for coconut milk, which means we can cook this recipe in the slow cooker and 2. we are adding sweet potatoes, which adds a mild sweetness to the curry that I think you're going to love!
It's great for a weeknight dinner, but also works great for meal prep- more on that below.
Reasons you'll ♡ slow cooker chicken korma
- it's gluten- and dairy-free
- it's got great reader reviews and tastes amazing
- it works great for meal prep
Recipe video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Which ingredients do we need?
- Chicken thighs-I love using boneless skinless chicken thighs in the slow cooker as they stay nice and juicy, and retain a good texture. You may swap for boneless skinless chicken breasts, but you'll need to reduce the cook time to low 3-4 hours.
- Sweet potatoes-let's consider this optional, as they are not in a traditional chicken korma. HOWEVER they do add a delicious sweetness and some body to the sauce and I highly recommend them.
- Aromatics-2 whole onions and 2 cloves of garlic
- Pantry spices-ground coriander, ground cumin, tumeric, chili powder, paprika and salt. We are adding in some garam masala at the end of the cook time to boost the flavors back up
- Coconut milk- go for a good quality, full fat coconut milk. Lite coconut milk risks breaking in the slow cooker.
- Sugar-this helps the onions get golden while cooking. You can skip it if you'd like.
- Ground almonds-aka: almond flour. We add these in after cooking and it helps the sauce thicken!
- Lemon juice- brightens the flavors and helps the spice flavors pop
Making the korma sauce
Now normally, I'm an 'avoid sauteeing slow cooker meals' kinda gal. But in the case of this chicken korma, the sautee step is absolutely essential, as it builds the layers of flavor:
- aromatics- sauteeing the onions until golden and slightly caramelized reduces the water content of the sauce and brings a satisfying flavor
- spices- sauteeing the spices helps release their flavor without adding a bitterness to the sauce
We are also taking the step to puree the ingredients together into a creamy flavor bomb of a korma sauce. I promise you, it's worth the extra effort in this recipe!
Find my favorite slow cookers and other kitchen equipment in my shop!Tips for perfect korma
Can I swap the chicken thighs in this recipe?
Yes, you can swap for boneless skinless chicken breasts if you'd like, but reduce the cook time to low 3-4 hours.
Can I leave out the sweet potatoes?
You sure can! I would increase the amount of chicken, or add in some cauliflower during the last 1 ½ hours of cooking.
Can I cook this in the Instant Pot?
Yes! Instant Pot directions are included in the recipe card. It works great!
More slow cooker chicken recipes
- 7 Slow Cooker Chicken Recipes
- Slow Cooker Tuscan Chicken Stew
- Slow Cooker Lemon Garlic Chicken
- Slow Cooker Honey Garlic Chicken
- Crock Pot Teriyaki Chicken
This post was originally published in 2014. It has been republished with new photos, writing and a new video in 2019. Same great recipe!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Slow Cooker Chicken Korma with Sweet Potato
4.77 from 26 votesPrep Time: 20 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 20 minutes mins
Print Rate
Slow cooker chicken korma with sweet potatoes is made with warm spices like garam masala, almonds and a creamy coconut milk. Kid-friendly and works great for meal prep.
8
Ingredients
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon tumeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 onions (diced)
- 1 teaspoon coconut sugar (or regular granulated sugar)
- 2 cloves garlic (minced)
- 13.5 oz coconut milk (400 mL; use full fat)
- 2 lbs boneless skinless chicken thighs (10-11)
- 4 cups sweet potatoes (cut into 1 inch cubes; roughly 3 small sweet potatoes)
Just prior to serving:
- 2 teaspoons garam masala
- 1 teaspoons lemon juice
- 1 tablespoon almond flour
Instructions
Prepare spice mixture: Combine ground coriander, cumin, turmeric, chili powder, paprika and salt in a small bowl. Set aside.
Heat oil in a pan over medium heat. Add onions and sugar and sauté until lightly golden, roughly 10-15 minutes. Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
Add the mixture to a blender with the coconut milk. Blend until onion pureed, then toss into the slow cooker.
Add chicken and sweet potato; toss to coat.
Cook on low for 4-5 hours.
Just before serving: Stir in the garam masala, lemon juice and ground almonds.
Serve with rice, steamed vegetables and naan bread.
To Prep in the Instant Pot:
Stir together the spices in a small bowl.
Heat oil using the sautee function of the Instant Pot.
Add the onions and sugar and cook, stirring frequently, for 8-10 minutes, until lightly golden.
Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
Add the coconut milk. Using an immersion blender, puree (you may need to tilt the Instant Pot slightly).
Turn off the sautee function, add the sweet potatoes and chicken thighs and toss to coat.
Cook on manual high pressure for 10 minutes. Allow a natural pressure release for 10 minutes (aka: unplug your IP or let it sit on 'warm' for 10 minutes).
Release the pressure from the valve.
Stir in the garam masala, lemon juice andground almonds.
Tips:
Avoid light coconut milk, it has the risk of curdling in the crock pot.
Video
Nutrition Information
Serving: 1/8 of batch, Calories: 343.72kcal, Carbohydrates: 19.16g, Protein: 24.74g, Fat: 19.22g, Saturated Fat: 10.8g, Cholesterol: 107.73mg, Sodium: 442.79mg, Potassium: 682.48mg, Fiber: 3.06g, Sugar: 4.41g, Vitamin A: 9682.98IU, Vitamin C: 6mg, Calcium: 58.38mg, Iron: 3.73mg
Author: Denise Bustard
Course: Dinner
Cuisine: Indian
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe was adapted from Kenwood
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
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Reader Interactions
Leave a Comment
Sarah says
I make this several times per year. Absolutely delicious! Leftovers are yummy as well!!! Thanks for this gem and family favorite!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Sarah, we're so glad to hear that you've enjoyed this recipe enough to come back and make it again and again! It's always the best when you find a new family favorite. Thank you so much for taking the time to come back and leave a rating and review!
Reply
Rhonni Malino says
This recipe looks amazing, so I tried the Instant Pot version. I obviously did something very wrong. I set it for high pressure for 10 minutes. Before it ever reached pressure, my IP said "Burn". What do I do? What did I do wrong?
Reply
Denise says
Hi Rhonni, I'm sorry to hear this happened to you! The newer Instant Pot models are notoriously sensitive to the burn warning, and I have only tested this one in my older model Instant Pot. You could try scraping anything burnt to the bottom of the IP off, adding 1/2 cup of water and trying again.
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LORI BOLLER-TIAN says
This is the first Indian-inspired dish I've ever attempted, and I was super impressed with how delicious it was! I used the Instant Pot and it could not have been easier to make. Love the blend of spices, and I agree with your husband that it DOES taste better the next day (or two or three). Yum! Another hit, Denise!Reply
Denise says
So happy you enjoyed it, Lori! Thank you so much for taking the time to leave a review 🙂
Reply
rose says
Could I skip the almonds? I'm allergic.
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Denise says
Hi Rose! You can skip the almonds, although it won't thicken up as much. Hope you enjoy!
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Rachel says
Doesn't it freeze and reheat ok ?
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Denise says
Hi Rachel! For this recipe, freeze/thawing causes the sweet potato to break down a lot. If you're OK with that, then it will be fine!
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Rachel says
Should you cook for 3 hours or 4? At the top cook time says 3 hours but recipe then says cook for 4 hours??
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Denise says
Sorry for the confusion, it can be either. I'd do 4 hours. Hope you like it!
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steve akeson says
Hi There
FYI...You've got yams listed in the recipe and sweet potato in the title. Yams are not sweet potato and sweet potato are not yams. Americans call them that. VERY different items. Look up Jamaican White yams for instance....Reply
Denise says
Yep sorry about that Steve I don't know why it says yams in the recipe, it should say sweet potato! Thanks for pointing that out.
Reply
kayleigh says
Hello! I love this recipe, thank you! I've made it a couple of times already since finding it! I've never made it with chicken thighs though, just breast! But tomorrow I will be using the thighs, can you tell me if you cut the thighs up or left them whole? I've actually already made the sauce to intensify over night ? Thanks!
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Denise says
Hi Kayleigh, I'm so glad you like this recipe! Looks like I just put them in whole, but you could certainly cut them up if you'd like. Either way they should be nice and tender after 4 hours 🙂
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Kayleigh says
Thanks so much! I cut them up and it's smelling delicious! Also added some baby corn and mange tout ?
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Denise says
You are very welcome! Love your twists on the recipe 🙂
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Lindsay says
This has become one of my favorites. We make it on Sunday and take it for lunch. My boss always says how good it smells. Last time my husband made me naan to go with it, but normally we just grab some naan at Aldi. Thank you for this yummy meal.
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Carrie says
Denise, Great recipe, thank you! My kids and husband loved it. This was my first slow cooker Korma & results were as tasty as the time-intensive version. Chicken was buttery delicious. I used coconut oil in lieu of olive, added 4 pods crushed cardamom seeds and dash of ground cloves to the spice mix and unsweetened coconut cream (Trader Joe's) made it sinful. My new favorite way to eat sweet potatoes!
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Lori says
Somehow found this online and thinking about making it for Vegan friends this week, so question is: Ever try it without the chicken? If I do attempt, do you think shorten the cooking time? Thanks!
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Denise says
Hi Lori! I haven't made a vegan version of this, but I bet it would be great with chickpeas! I'm not 100% on the cooking time but beans are pretty forgiving. I'd recommend using canned beans rather than dried, I think they'd be able to use the same cook time as the chicken. If you try it, I'd love to hear how it goes for you!
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Naomi says
What else can I use to thicken the sauce? flour? I have coconut flour but not the masala or ground almonds.
Reply
Denise says
Hi Naomi! Unfortunately I've never tried using flour to thicken the sauce, and I don't know if it will have the same texture. As for the garam masala, you can make it from spices you may already have in your cupboard. Here's a link, although I haven't tried this recipe, it has good reviews. Let me know how it turns out if you try the coconut flour...I've never used it before and have heard it can be tricky to work with. Good luck!
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Eve says
Looks delicious! I am definitely going to try it but wondering if you can use coriander seeds instead of the ground coriander?
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Denise says
Hi Eve! I can't say for sure, I don't have much experience cooking with coriander seeds. You may need to add extra coriander seeds, but I'm not totally sure on this. I wish I could be more help!
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