Description
A creamy, spiced delight combining tender chicken thighs with a luscious coconut milk sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the yogurt with curry powder, cumin, coriander, turmeric, and garam masala.
- Add the chicken to the bowl and marinate for at least 1 hour in the fridge or overnight.
- In a slow cooker, combine the marinated chicken, chopped onion, garlic, ginger, and coconut milk.
- Season with salt and pepper, then set your slow cooker to low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Once cooked, serve hot and garnish with fresh cilantro.
Notes
For a richer texture, swap coconut milk for heavy cream. Consider adding chopped vegetables like bell peppers or peas during the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: slow cooker, chicken, korma, Indian, curry