This creamy Slow Cooker 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!
How to make Slow Cooker Chicken Korma:
We definitely hit the easy button with this Chicken Korma Recipe. Start by placing the chicken in the bottom of the slow cooker.
We now will create a yummy creamy sauce using raw cashews! Be sure to soak your cashews in hot water for at least 15 minutes (drain the water), and they will be perfect to blend. In a food processor or blender, blend the soaked cashews, chicken broth, tomato paste, ginger, honey (omit for Whole30 or keto), garam masala, turmeric, cumin, cinnamon, crushed red pepper (if you like a little kick), and salt. You will also add in the watery part of the canned coconut milk. The easiest way to do this is poke a hole in the top of the coconut cream, and allow the watery part to be added to the blender. Blend until smooth and creamy!
Now we pour the sauce over the chicken, top with onion and garlic, and set on low for 4-6 hours. Once complete, stir in the coconut cream (the top of the can that you used earlier). Stir in raisins and cilantro, that’s 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. Adjust your spice accordingly, you can easily make this dish non-spicy with no crushed red pepper.
Can you make this in the Instant Pot?
The answer is yes, but I definitely recommend the slow cooker over the Instant Pot. Here is why. I should 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! However, you can also use arrowroot after the cooking process in the Instant Pot to thicken up the sauce a bit.
If you do plan on using the IP, cook at high pressure for 10 minutes
Serving Slow Cooker Chicken Korma:
My favorite way to serve this is over my Cilantro Lime Cauliflower Rice
My husband is such a potato guy, and really loves this over my Perfect Skillet Roasted Potatoes
Either way, you can’t go wrong!!
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