Slow cooker chicken korma

Give this slow cooker chicken korma a go for your next curry night. With only 15 minutes prep time needed, it’s a set-and-forget dish that delivers big on flavour.



4h 5m


  • 1 tbs peanut oil
  • 1.8kg Coles RSPCA Approved Australian Whole Chicken, cut into portions
  • 400g can diced tomatoes
  • 400ml coconut milk
  • 1/2 cup (140g) Greek-style yoghurt
  • 1 tbs finely grated ginger
  • 2 tbs almond meal
  • Steamed basmati rice, to serve
  • 1/4 cup (20g) flaked almonds, toasted
  • Coriander sprigs, to serve
  • Roti, to serve

Curry paste

  • 2 brown onions, coarsely chopped
  • 4 garlic cloves, chopped
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/4 tsp ground cardamom
  • Pinch of ground nutmeg
  • Pinch of dried chilli flakes (optional)



To make the curry paste, place the onion, garlic, turmeric, garam masala, coriander, cinnamon, cumin, paprika, cardamom, nutmeg and chilli flakes, if using, in a food processor. Add ¼ cup (60ml) water and process until a smooth paste forms.


Heat the oil in a medium frying pan over high heat. Add the curry paste and cook, stirring, for 1-2 mins or until aromatic. Transfer to a slow cooker.


Add the chicken, tomato, coconut milk, yoghurt, ginger and almond meal to the slow cooker. Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the chicken is falling off the bone. Season.


Divide the rice and chicken mixture among serving bowls. Sprinkle with the flaked almonds and coriander sprigs. Serve with the roti.

Dietary information

No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.