Easy slow cooker chicken korma recipe

A hands-off creamy curry that's packed full of warming spice.

By The GH Kitchen TeamUpdated: 16 June 2025

Let the slow cooker do the work for this easy yet flavour-packed creamy chicken korma. Serve with rice for a hands-off midweek, or with homemade garlic naan for a weekend fakeaway.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

6 hrs 15 mins

Total Time:

6 hrs 25 mins

Cal/Serv:

467

Ingredients

2 tsp.
vegetable oil
1
medium onion, finely chopped
3cm piece fresh root ginger, peeled and grated
2
garlic cloves, crushed
1
red chilli, deseeded and finely chopped
2 tsp.
garam masala
1 tsp.
ground turmeric
650 g
chicken thigh fillets, cut into bite-size pieces
200 ml
coconut cream
50 g
ground almonds
3 Tbsp.
double cream
Large handful coriander, roughly chopped, to serve

Directions

1. Step 1Heat oil in a frying pan over medium heat. Add the onion and cook for 10min, stirring occasionally, until softened. Add the ginger, garlic and chilli and fry for 1min, until fragrant.
2. Step 2Add the spices, fry for 1min then transfer mixture to the bowl of a slow cooker and add the chicken, coconut cream and some seasoning. Stir, cover and cook on low for 6hr.
3. Step 3To serve, stir in the almonds and double cream, sprinkle over the coriander and serve.

For a meat-free version, swap the chicken for cubes of tofu or paneer.

For more slow-cooker inspiration, check out our favourite slow cooker recipes.

Looking to buy a slow cooker? This is our cookery editor's favourite.

Per serving:

Calories: 467
Protein: 39g
Total fat: 30g
Saturates: 14g
Carbs: 10g
Total sugars: 4g
Fibre: 1g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Recipe byGrace Evans

Senior Cookery Writer

Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.

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