This creamy Chicken Korma has the most delicious dairy-free creamy sauce with so much Indian spice! Slightly sweet, absolutely delicious, and Paleo friendly. Skip the take-out for this simple recipe that is perfect for a busy weeknight or for meal prep.
I am over the moon and super giddy excited to share with you this amazingly tasty Chicken Korma! It could also be that my current situation is an 80 degree sunny day, drink in hand, view of the Pacific Ocean in beautiful Cabo San Lucas Mexico. That puts me in a delightful mood.
But I’m getting a little carried away here.
That’s not exactly why I’m super pumped about this chicken korma. The real reason?
I’ve been on a mission to make a dairy-free version of this favorite Indian dish of mine for MONTHS. When my friend, Michelle, asked me for the 5th or so time to get around to developing a Chicken Korma recipe, and I knew in the back of my head I also wanted my own stamp on it, I was motivated to get it right.
And I’m happy to finally shout from the roof-tops, NAILED IT!
Can you see the creamy deliciousness? As long as I have been eating Chicken Korma at Indian restaurants, it’s been hard for me to create a dairy-free, Paleo version. Just coconut milk wasn’t cutting it. What really worked well was using cashew based sauce to create the creamy texture. Coconut milk too. Adjust your spice accordingly, you can easily make this dish non-spicy with no crushed red pepper.
Top with almonds, crushed red pepper, cilantro, and even raisins if you’d like for a super yummy dish the whole family will love!
I should also mention that this recipe took me several times to get it right. One of those times included the Instant Pot! Just be advised, with the cashew based sauce, it burned easily at high pressure. I did add in more chicken broth, and the sauce turned out to watery for my taste. With the slow cooker, it turned out perfect!
Serve with rice, potatoes, or cauliflower rice. For a Whole30 option, you can omit the honey.
Slow Cooker Chicken Korma
- 2 lbs raw chicken breast cut into bite sized pieces
- 3/4 cup raw cashews soaked in hot water at least 30 minutes
- 1.5 cups chicken broth
- 2 tbsp tomato paste
- 3 tsp chopped fresh ginger
- 2 tsp raw honey*
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp crushed red pepper optional
- 1 can full fat coconut milk divided
- 1/2 med yellow onion diced
- 2 cloves garlic minced
- 1/2 cup raisins optional
- 1/4 cup fresh cilantro for garnish
- 1/3 cup sliced or chopped almonds optional
Salt and pepper your chicken breast and place at the bottom of your slow cooker.
Now make your korma sauce: add drained cashews, chicken broth, tomato paste, ginger, honey, garam masala, cumin, turmeric, cinnamon, crushed red pepper (if using) and salt to a high powered blender. Poke a hole in the top of your coconut milk (the hard cream part), and pour the watery part of the coconut milk into your blender with the other ingredients. Save the coconut cream for later use. Blend until smooth, allowing the cashews to create a creamy paste. Add more broth if your sauce is too thick.
- Pour sauce on top of the chicken. Top with onion and garlic. Set your slow cooker to low and cook for 4-6 hours (depending on your slow cooker).
Stir in the coconut cream, add salt to taste and raisins (if using). Serve over cauliflower rice, or basmati rice. Top with cilantro and almonds (if using).
*You can omit the honey for a Whole30 option