Slow Cooked Chicken Korma Recipe. Perfect For Batch Cooking

Tuesday, 15 January 2019

Slow Cooked Chicken Korma Recipe. Perfect For Batch Cooking

This slow cooked chicken korma is simple to make and great for cooking large quantities so that you have a meal to put in the freezer.

For this recipe I have used skinless and boneless chicken thighs, however, chicken breast would work too. This is a mild curry so perfect for families whose little ones aren't keen on strong flavours.

Slow Cooked Chicken Korma

  • 1Kg chicken thighs
  • 1 onion diced
  • 75g almonds
  • 350ml water
  • 5 desserts spoons of Korma spice
  • 1 clove garlic
  • 1 thumb ginger chopped finely
  • 150- 300g natural yoghurt depending if you want to freeze any.
  1. Put all of the above ingredients except the yogurt into a slow cooker. 
  2. Cook on low for 5-6 hours.
  3. If you want to freeze some of the chicken, separate the chicken mixture in half and allow to cool. Put half of the mixture in a large pan and stir through 150g of yoghurt. Warm through and serve.
  4. You can freeze the remainder of the chicken and when you reheat it, stir through some more yoghurt.
What is your favourite slow cooker recipe?


  1. It sounds yummy! I haven't made a korma for ages but it is so deliciously creamy and your recipe is nice and easy too. I'd love it!

  2. I do love a korma, especially one I could leave in the slow cooker while I'm out at work! This would be so easy to adapt for The Peas too. Thanks for sharing #CookBlogShare