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Slow Cooker Chicken Korma

Home  >  Inspire & Create  >  Winter Warmers  >  Slow Cooker Chicken Korma


Slow Cooker Chicken Korma


15 mins


4 h 05 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 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


  • 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)


  1. 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.
  2. 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.
  3. Add 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.
  4. Divide the rice and chicken mixture among serving bowls. Sprinkle with the flaked almonds and coriander sprigs. Serve with the roti.