Restaurant Quality Chicken Korma

Inspired by Dan Toombs’ Chicken Korma recipe (See Here), I’ve modified it to suit my own palate, and adapted to a slow cooker for ease. This chicken korma recipe is a real favourite at home, and I’m sure you’ll love it too.

This korma gets its main flavours from the coconut and almonds, as well as sweetness from the sugar. If you prefer a curry which is less sweet, then forego the sugar and it will still taste great.

How Spicy is This Chicken Korma?

Typically in British Indian restaurants, the korma is one of the mildest curries on the menu. Therefore, this slow cooker chicken korma recipe only calls for 1 tsp of chilli powder for four servings. If you prefer a spicier curry, then you can double it to 2 tsp for a medium level of heat. If you want to really spice it up, triple it to a full tablespoon of chilli powder.

Where does Korma Come from?

Korma is a rich and aromatic dish with roots in Mughlai cuisine, dating back to the 16th century. It was traditionally prepared for Mughal emperors, using slow-cooked meat braised in a yogurt-based sauce infused with spices. Some variations included ground nuts, saffron, and cream, creating a luxurious texture and depth of flavor.

As Indian cuisine spread through trade and colonization, Korma evolved regionally. In South India, coconut and curry leaves became common additions. Whereas In North India, almonds and cashews were often blended into the sauce.

In British Indian cuisine, Korma has been adapted to suit Western palates, often becoming milder and creamier than its traditional counterpart. British restaurant-style Korma typically features a sweet, coconut-based sauce enriched with cream and ground almonds. This version contrasts with the more complex and spiced Mughal original but remains one of the most popular dishes in British curry houses today.

How To Serve

This slow cooker chicken korma tastes great on its own, but is also accompanied really well by rice or naan breads.

The simplest way to serve this slow cooker chicken korma with rice is by using packet rice. However, this should be a last resort if you are really short on time.

My preference is to rinse basmati rice, and sprinkle it over the top of the curry just after I add the yoghurt. Then I continue to cook on high for an hour (30 minutes longer than the recipe suggests without rice). This allows the rice to cook with the curry and become infused with its flavour, similar to how you would cook the rice in a biryani-style dish.

The Recipe

Add the oil to a frying pan and fry the chicken for at least 5 minutes on a medium-high heat, until the chicken is browned

Diced Chicken in a frying pan with onions, minced garlic, and minced ginger.

Add the onions, minced garlic, and minced ginger to the frying pan and continue to fry for a further 10 minutes until the onions have softened.

Transfer the contents of the frying pan to the slow cooker and add the remaining ingredients, except for the yoghurt, to the slow cooker

Stir gently to combine. If the curry is looking dry, add a little more stock so that the liquid is just under the level of the top of the curry. If you don’t have any more stock, warm water instead is okay.

Cook on high for 3.5 hours, or on low for 7 hours.

Then stir in the yoghurt, and continue to cook on high for 30 minutes. The curry should now be a nice orangey colour.

Slow Cooker Chicken Korma in a balti dish

Sprinkle with garam masala for serving, and enjoy!

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