Slow Cooker Chicken Korma

This slow cooker chicken korma recipe is a lighter version of this popular curry. Using chicken breast, plus veggies such as cauliflower. And a creamy curry sauce made with yoghurt, instead of the usual single cream or coconut milk. Based on a BBC Good Food slow cooker veggie curry UK recipe.

For more slow cooker UK curry recipes. See my list of posts, included below.

This very simple homemade curry for the slow cooker. Is based on BBC GoodFood’s slow cooker creamy veggie korma recipe. From the BBC Good Food: Slow Cooker Favourites Cook Book (See my review). (This is a very good slow cooker book, if you are looking for a good range of heathly slow cooker recipes. Especially using chicken breast).

You can also view this recipe online at: BBC GF – Creamy veggie korma.

The main tweak I have made to the recipe is the addition of skinless chicken breasts. And so as I didn’t use as many vegetables as the original recipe, (notably I didn’t use potatoes). I had to reduce the amount of liquid accordingly. Otherwise there’d be too much liquid in the final dish.

However the basic korma curry paste recipe is the same as the original BBC Good Food recipe. And as this doesn’t require too many different spices, it was easy to make it from scratch. (If you want to make a chicken curry in the slow cooker with ready-made curry sauce from a jar, see my post below).

Ingredients (4 servings)

2 skinless and boneless chicken breasts (about 500 g). Cut into approx’ 1 inch cubes.
300 g cauliflower, cut into large florets.
2 carrots, medium diced.
1 tb vegetable oil.
Onion, finely chopped.
3 cardamom pods.
2 tsp ground cumin.
2 tsp ground coriander.
½ tsp ground turmeric.
Green chillies, to taste – deseeded and finely chopped.
1 garlic clove, finely grated.
Thumb-sized fresh ginger, finely grated.
Salt and pepper, to taste.
250 ml hot (chicken or vegetable) stock. Or a stock cube plus just-boiled water.
200 g frozen peas, defrosted.
200 ml plain yogurt, at room temperature.
2 tb ground almonds.
Handful of fresh coriander, chopped.
Serve with naan or plain Basmati rice.
Extra fresh coriander and toasted flaked almonds (optional).

I made this slow cooker korma recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

BBC Good Food Slow Cooker Chicken Korma with Cauliflower and Yoghurt

Method (Total Cooking Time: 2 to 3 hours)

Add the chicken breast, cauliflower and carrots to the slow cooker pot.
To make the home-made korma curry paste, follow the same method as the BBC recipe. Heat the vegetable oil in a small frying pan. Then add the onion and dry spices, fry on a low heat for 5 to 6 minutes. Once the onion is softened and light golden, add the chilli, garlic and ginger. Cook for a further minute.
Add the curry paste to the slow cooker pot. And mix well, until the veggies and chicken are well coated with the spice paste. Add the hot stock, salt and pepper. Mix well, making sure the chicken and veg are immersed in the stock. Cover with the lid. Cook on High for 2 hours, upto about 3 hours. Once the chicken is cooked through and the cauliflower is tender. Turn the slow cooker off and add the peas, yoghurt, ground almonds and fresh coriander. Check and adjust for seasoning. Stir, breaking up the cauliflower into bite-sized pieces as you do so. Cover again and leave to stand for 5 minutes.
Serve with naan bread or plain rice. Add more fresh coriander and toasted flaked almonds on top, if you like.

Recipe Notes

If you want to make a slow cooker veggie korma curry, check out the BBC recipe, linked above.
You can substitute the cauliflower for potatoes. But you’ll need to increase the amount of stock. As potatoes require more liquid to cook through properly.