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Slow Cooker Chicken Korma taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Chicken Korma with Coconut Milk

This creamy, slow-cooked chicken korma blends coconut milk, cashews, and warm spices into a comforting dish that's rich, tender, and unforgettable.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 451 kcal

Equipment

  • 1 Slow cooker
  • 1 Blender

Ingredients
  

Main Ingredients

  • 2 lbs raw chicken breast cut into bite sized pieces
  • ¾ cup raw cashews soaked in hot water for at least 30 minutes
  • 1.5 cups chicken broth
  • 2 tablespoon tomato paste
  • 3 teaspoon chopped fresh ginger
  • 2 teaspoon raw honey
  • 2 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 can full fat coconut milk divided
  • ½ medium yellow onion diced
  • 2 cloves garlic minced
  • ½ cup raisins optional
  • ¼ cup fresh cilantro for garnish
  • ⅓ cup almonds sliced or chopped, optional
  • 1 teaspoon crushed red pepper optional

Instructions
 

Instructions

  • Drain soaked cashews and blend with chicken broth until creamy.
  • Pour mixture into slow cooker and stir in tomato paste, ginger, honey, garam masala, cumin, turmeric, cinnamon, salt, and crushed red pepper (if using).
  • Add chicken breast pieces to the pot and stir to coat completely.
  • Cover and cook on low for 4 to 6 hours. After cooking, stir in reserved coconut cream and adjust salt if needed. Add raisins if using.
  • Serve hot over rice or with naan. Garnish with cilantro and chopped almonds if desired.

Notes

You can substitute chicken thighs for breast. Adjust heat with crushed red pepper. Store leftovers in airtight containers for up to 4 days in the fridge or freeze for longer storage.