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This creamy Slow Cooker Chicken Korma has the most delicious coconut milk creamy sauce with so much Indian spice! Slightly sweet, absolutely delicious, and Keto friendly. Skip the take-out for this simple recipe that is perfect for a busy weeknight or for meal prep. Perfectly served with my 10-minute Easy Rice. Like many of my other slow cooker recipes, this one is a set-it-and-forget-it kind of meal that makes weeknights so much easier.
Dairy-Free Restaurant Style Chicken Korma:
Chicken Korma is my absolute favorite Indian dish to order out in a restaurant. I love it’s creamy deliciousness, subtle spice, and tad bit of sweetness.
Indian food has slowly replaced Mexican as my favorite ethnic food to enjoy out at a restaurant. I have always been a bit intimidated to cook Indian, but after the smashing success of my Chicken Tikka Masala, Indian Butter Cauliflower, and Chicken Vindaloo, I definitely wanted a Chicken Korma recipe I could make and enjoy at home!
As a nutritionist, I am always looking for ways to lighten up my favorite restaurant dishes.
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.
I created a super yummy dairy-free and creamy sauce using soaked raw cashews and coconut milk. It has the perfect blend of spices, tang, sweetness, and everything I wanted my sauce to taste like. It’s perfect for a Keto diet or for those who want a dairy-free Paleo option.
And I’m happy to finally shout from the roof-tops, NAILED IT!
How to make this Dairy-Free Slow Cooker Chicken Korma
Although this list seems long, don’t be intimidated by the list of spices and other important ingredients to make this recipe taste delicious.
- Chicken breast
- Raw cashews
- Chicken broth
- Tomato paste
- Fresh ginger
- Raw honey (or use monk fruit for a Keto version)
- Garam masala
- Cumin
- Turmeric
- Cinnamon
- Salt
- Crushed red pepper (optional)
- Full fat coconut milk
- Yellow onion
- Garlic
- Raisins (optional)
- Fresh cilantro
We definitely hit the easy button with this Chicken Korma Recipe. Start by placing the chicken in the bottom of the slow cooker.
- 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.
- 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, cornstarch or ground almonds after the cooking process in the Instant Pot to thicken up the sauce a bit. If you don’t need it gluten free, you could also use flour.
If you do plan on using the IP, cook at high pressure for 10 minutes and add in an additional 3/4 cup water or chicken stock.
Variations and Substitutions
You can use chicken thighs in this recipe, but you won’t get quite the same “copycat takeout” feeling, so I recommend sticking with chicken breast.
If you are not worried about this recipe being dairy-free, you can use yogurt in place of the cashews.
You can adjust seasoning to your taste if you would like. I like garnishing with cilantro, but if you don’t have any, you could add some coriander to the dish instead. Chili powder would add a bit more smokiness to your korma. You could also put a cinnamon stick in the slow cooker while cooking to infuse more flavor.
My goal with this slow cooker chicken korma recipe was to do everything in the crock pot, but if you want to take it up a notch, you could make your korma paste separately in a frying pan first. If you choose this method, fry your onions and garlic over medium heat, add all spices and tomato paste and cook until it is fragrant. Then blend with the remaining sauce ingredients. This method is a bit more work, but it will intensify the flavor of your sauce.
Serving
My favorite way to serve this is over my Cilantro Lime Cauliflower Rice or even my 10-minute Easy Rice. It would also be so delicious to serve this curry with naan breads.
My husband is such a potato guy, and really loves this over my Perfect Skillet Roasted Potatoes or Easy Oven Roasted Potatoes. Sweet potatoes would be really good too!
Is this recipe Keto and Whole30 compatible?
To make this recipe Keto and Whole30 compatible, be sure to omit the honey. It’s not a necessary ingredient, but gives it a delicious touch of sweetness. You can also use Monk Fruit sweetener in place of honey for a Keto version.
Storing
Store any leftovers in the fridge for up to 4 days. To reheat, microwave or heat on the stove until warmed through.
Slow Cooker Chicken Korma with Coconut Milk
Ingredients
- 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
Instructions
- 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).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much coriander?
Hi Chas, no coriander. I had it in the instructions, but meant to take it out. I just fixed it! Use fresh cilantro at the end instead.
I was just wondering whether this would be suitable for freezing and once frozen could you reheat in the slow cooker?
Hi Chelsea,
I think you definitely could freeze and reheat in the IP! I haven’t done this yet and would be curious to see if the cashew base would be affected. Let me know!
Can you make this in the Instant Pot?
So unfortunately, it didn’t work in the IP because the cashew sauce burned. However,I did try it with an additional 3/4 cup of broth and it worked. It was just too runny for me so I prefer the Slow Cooker.
FINALLY! I have checked and checked and re-checked for a good slow-cooker korma recipe that wasn’t incredibly complex and that also had coconut milk in it. You’re a star!
So happy to hear that!!
The instructions call for including corriander in the blender, but I don’t see it in the ingredients list- should I be adding corriander as well?
No, I will change that. You don’t need coriander.
I was very pleased with the recipe. I made one little change and only added 1 cup of broth instead of 1 1/2 because I feared the sauce would be to watery. The flavor was very good. The addition of the coconut at the end really made the flavor rich.
LOVE to hear that!!
Looks super tasty- but I am highly allergic to Coconut 🙁 What would you use instead (I am not dairy-free so I could use a milk product if needed). But would cashew milk work (or would it be too thin)?
I would use heavy cream or half and half. Don’t worry about the watery part of coconut in the sauce, you can use additional broth if it needs to be thinned out.
This looks great, can’t wait to try it. How much is a serving size?
This recipe was a WINNER! Absolutely delicious…even though I forgot the coconut cream at the end, and nixed the raisins, I served it over cauliflower and broccoli rice and it was the best meal of the week! I took it to work for leftovers and the office was jealous.
YESSSS!! So happy to hear you loved it!
I am allergic to tomatoes. Does leaving the tomato paste out make a big difference?
No, you can leave it out!
All my people (five kids + my husband and I) really liked this – including the pickiest two. Thank you!
You’re welcome!!