Slow Cooked Chicken Korma.


As it’s national curry week, it would have been rude not to make a curry and blog about it! I haven’t actually made a curry for a couple of months now and it’s weird for me not to have done one. It’s one of my favourite meals because you it always tastes different and there are so many varieties you can do. At this time of year, I love anything I can cook in the slow cooker. It makes life so much easier and you can get so much flavour into the meal.

I usually cook beef or lamb curries as the meat is good to slow cook and it goes very tender in the slow cooker, but this time I chose to do chicken thighs. Thighs are not my cut of choice when it comes to chicken, but I’m so glad I did use them! They were super succulent and just melted in the mouth. Plus, they’re so cheap. I didn’t realise that they’re such good value and I will definitely be using them again. Tom isn’t such a big fan of creamy curries, but I love them. I just think they’re great to have with naan breads and poppadoms. I chose korma as it’s one I wouldn’t choose at a curry house, but thought it would be nice and warming.

I prepared all of the ingredients the night before and just turned the slow cooker on before I left the house to go to work. Tom stirred it a couple of times for me throughout the day, but it’s such a low maintenance meal that I’m pretty sure it will become a weekly staple in our house! The recipe easily serves 4-6 people (depending on portion size) and I’m not going to write a method as you literally just need to bung all of the ingredients in the slow cooker and leave to do its thing.

Prep time – 15 minutes.

Cooking time – 6+ hours.


  • 600g boneless chicken thighs, diced.
  • 1 large brown onion, finely diced.
  • 1 tsp lazy garlic.
  • 1 red chilli, diced.
  • 1 green pepper, sliced.
  • 1 yellow pepper, sliced.
  • 100g mushrooms, quartered.
  • 400g (one tin) chickpeas.
  • 2 tbsp korma curry paste.
  • 2 tbsp medium curry powder.
  • 1 tsp hot chilli powder.
  • 1 tsp garam masala.
  • 1 tsp ground ginger.
  • 1 tsp ground cumin.
  • 1 tbsp tumeric.
  • 1 tsp mustard seeds.
  • 1 tsp cumin seeds.
  • 400 ml light coconut milk.
  • 100 ml double cream (don’t put this in until 30 minutes before serving).

We served ours with a homemade lentil dahl, pilau rice, poppadoms and naan bread.

Enjoy! X

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