Julie's Crock Pot Korma

Indulge in the aromatic allure of Julie's Crock Pot Korma, a slow-cooked celebration of rich Indian flavors made effortlessly in your crock pot. This comforting korma recipe combines tender boneless chicken thighs—or your favorite vegetables, like cauliflower or potatoes—with a luscious sauce of tomato puree, creamy coconut milk, and tangy yogurt. A medley of warming spices, including garam masala, cumin, and cardamom, infuses every bite with bold, fragrant depth, while a touch of cinnamon and chili adds balance and subtle heat. With minimal prep and the magic of slow cooking, this dish delivers a restaurant-quality meal perfect for busy weeknights or cozy gatherings. Garnish with fresh cilantro and serve with steamy basmati rice or soft naan to complete this satisfying, crowd-pleasing dish. If you're searching for easy crock pot recipes, authentic korma flavors, or Indian-inspired dinner ideas, this recipe is sure to earn a place on your regular rotation!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless chicken thighs (or vegetables of choice, such as cauliflower or potatoes)
• 1 large Onion
• 3 pieces Garlic cloves
• 1 inch Ginger
• 1 cup Tomato puree
• 1 cup Coconut milk
• 0.5 cup Plain yogurt
• 2 tablespoons Vegetable oil or ghee
• 1 teaspoon Cumin seeds
• 1.5 teaspoons Ground coriander
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 0.5 teaspoon Ground chili powder (optional)
• 4 pieces Cardamom pods
• 0.25 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro (for garnish)
• 4 servings Cooked basmati rice or naan (for serving)

Directions

Step 1

Dice the onion and mince the garlic and ginger. Set aside.

Step 2

Heat the oil or ghee in a pan over medium heat. Add cumin seeds and toast for 30 seconds until aromatic.

Step 3

Add the diced onion to the pan. Sauté for 5-6 minutes until soft and golden.

Step 4

Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Step 5

Add the ground coriander, turmeric, cumin, garam masala, chili powder (if using), and cinnamon. Stir well to coat the onions in the spices.

Step 6

Transfer the onion-spice mixture to the crock pot.

Step 7

Add the chicken (or vegetables), tomato puree, coconut milk, yogurt, cardamom pods, and salt to the crock pot. Stir gently to combine.

Step 8

Cover the crock pot and cook on LOW for 4-5 hours, or until the chicken is tender and cooked through (or vegetables are soft).

Step 9

Taste and adjust seasoning if needed.

Step 10

Garnish with fresh cilantro before serving.

Step 11

Serve hot with basmati rice or naan.

Nutrition Facts

Serving size	(2226.5g)

Amount per serving	% Daily Value*
Calories	2919.6

Total Fat 109.6g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 857.8mg	0%
Sodium 3088.6mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 16.0g	0%
Total Sugars 48.9g
Protein 212.3g	0%

Vitamin D 106.4IU	0%
Calcium 625.2mg	0%
Iron 24.0mg	0%
Potassium 4379.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.9%

Protein: 29.2%

Carbs: 36.9%