Sometimes I just want dinner to cook itself while I catch up on a show or sneak in a nap. That’s why this chicken korma, made in the slow cooker or instant pot, is one of the best instant pot recipes I’ve tried. It ticks so many boxes—comforting, rich, and loaded with flavor, but without all the fuss of standing over a stove. I’ll admit, when I first made this dish, I was skeptical. Could something so easy really taste like the restaurant favorite I love? Turns out, yes. The sauce simmers into this dreamy mix of coconut milk, warm spices, and tender chicken. It’s why I keep this on my short list of the best slow cooker recipes and also why it’s at the top of my personal chicken instant pot recipes collection. This chicken korma recipe easy enough for weeknights, but it doesn’t feel like a shortcut meal. The first spoonful might make you pause, because it’s creamy and fragrant in all the right ways. I swear every time I make it, I wonder why I don’t just use my slow cooker more often. So, if you’ve been hunting for chicken slow cooker recipes easy to pull off, or maybe just the best instant pot recipe to impress, you’ve found it right here.

1) Key Takeaways
2) Easy Slow Cooker Chicken Korma Recipe
3) Ingredients for Slow Cooker Chicken Korma
4) How to Make Slow Cooker Chicken Korma
5) Tips for Making Slow Cooker Chicken Korma
6) Making Slow Cooker Chicken Korma Ahead of Time
7) Storing Leftover Chicken Korma
8) Try these Indian Recipes next!
9) Slow Cooker Chicken Korma
10) Nutrition

1) Key Takeaways

Chicken korma can be made in a slow cooker or instant pot with minimal effort.
The recipe creates a creamy, rich sauce with coconut milk and spices.
Perfect for busy days when you want dinner ready without standing in the kitchen.
Pairs beautifully with basmati rice and fresh coriander.

2) Easy Slow Cooker Chicken Korma Recipe

I’ll be honest, there are days when I just want my kitchen to do the cooking for me. That’s when I turn to recipes like this slow cooker chicken korma. It belongs right up there with the best instant pot recipes I’ve tried, and it always surprises me with how much flavor comes out of such simple steps.

The sauce is creamy and mild with a little nutty sweetness. If you’re nervous about making curry at home, don’t be. This is the recipe where you can start with confidence. Every time I make it, my kitchen fills with the scent of coconut and spices, and I think, “Why don’t we do this more often?”

Instant pot recipes can feel like magic, and this one proves the point. From tender chicken to a sauce that clings to every bite of rice, this dish delivers comfort without demanding much from you. It’s the kind of weeknight win that makes you look like you’ve got it all together, even if you don’t.

3) Ingredients for Slow Cooker Chicken Korma

Chicken thighs: Boneless thighs bring richness and tenderness. I’ve tried breast meat, but thighs really hold up better in this dish.

Coconut milk: This is what gives the sauce its silky body and a hint of sweetness. Every spoonful feels smooth and balanced.

Onion: A chopped onion softens and turns golden, laying the base of flavor. The smell alone makes the house feel warm.

Garlic and ginger: Minced garlic and grated ginger are what wake up the sauce. Together they add heat without overpowering.

Korma paste: A shortcut worth taking. It carries all those blended spices you’d normally have to toast and grind yourself.

Chicken stock: A splash of stock helps thin the sauce while keeping it savory.

Ground almonds: They add thickness and a nutty undertone. Don’t skip them if you want that restaurant-like texture.

Tomato puree: A spoonful gives the sauce a gentle tang and color. It balances the richness of the coconut milk.

Coriander: Fresh leaves scattered over the top give brightness and a final touch of green.

Basmati rice: It’s the obvious partner here. Each grain soaks up the sauce like it was made for it.

4) How to Make Slow Cooker Chicken Korma

Step 1. Sauté the onion in a splash of oil until soft and golden. The smell is the signal that something good is coming.

Step 2. Add garlic, ginger, and curry paste. Stir them around for a minute until they bloom and fill the pan with spice.

Step 3. Toss in the chicken pieces and coat them well. They’ll pick up all that flavor before you transfer them to the pot.

Step 4. Pour in coconut milk and stock. Stir in ground almonds and tomato puree. Everything comes together in a sauce that already looks tempting.

Step 5. Cover and cook. In a slow cooker, give it six hours on low. In an instant pot, twenty minutes on manual high pressure does the trick.

Step 6. Season to taste with salt and pepper. Scatter over fresh coriander and serve with rice. It’s as simple as it sounds, and it tastes like you put in hours of work.

5) Tips for Making Slow Cooker Chicken Korma

Don’t rush the onion. A well-cooked onion changes everything in this recipe. If it browns too quickly, the base flavor gets sharp instead of sweet.

Use chicken thighs. They’re forgiving, tender, and they don’t dry out. I’ve tested this recipe with breast meat, but the thighs always come out better.

Keep the lid closed. With slow cooking, it’s tempting to peek, but every time you lift the lid, you let out heat and add extra time. Trust the process—it works.

6) Making Slow Cooker Chicken Korma Ahead of Time

I love meals that work double duty, and this chicken korma fits the bill. You can prep the sauce a day ahead, stash it in the fridge, and let the slow cooker or instant pot finish the job when you’re ready.

The flavors actually deepen overnight, which makes reheating almost better than cooking it fresh. I’ve had nights where dinner prep took less than five minutes, just because everything was already waiting in the fridge.

If you’re planning to freeze, portion the curry into containers without the rice. It reheats beautifully, and the sauce stays creamy. It’s like giving your future self a little gift.

7) Storing Leftover Chicken Korma

Leftovers keep well for three to four days in the fridge. I usually warm them gently on the stove, though the microwave works fine in a pinch. The sauce stays creamy, and the chicken stays tender.

If you’re freezing, let it cool completely before sealing. I’ve learned the hard way that warm food in a container creates ice crystals. Nobody wants that.

Stored the right way, chicken korma is just as good the second or third time. Sometimes I even think it’s better after a night in the fridge. That’s the kind of leftover I look forward to.

8) Try these Indian Recipes next!

9) Slow Cooker Chicken Korma