Description
A warm, aromatic dish featuring boneless chicken thighs marinated in a creamy yogurt mix and slow-cooked with fragrant spices.
Ingredients
- 175 g full-fat Greek yogurt
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ¼ tsp mild or medium curry powder
- 2 tsp turmeric (divided)
- 1 tsp chili powder
- 1 tsp chili flakes
- Zest of 1 lemon
- 1 kg boneless, skinless chicken thighs, halved
- Salt and pepper to season
- 1 medium yellow onion, chopped
- 1 shallot, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of fresh ginger, minced
- 1 tbsp olive oil (plus more if needed)
- 4 tbsp tomato paste
- 400 ml full-fat coconut milk
Instructions
- Marinate the chicken by combining Greek yogurt, garam masala, ground cumin, ground coriander, curry powder, 1 tsp turmeric, chili powder, chili flakes, and lemon zest in a bowl.
- Brown the marinated chicken in a skillet with olive oil, seasoning with salt and pepper for 2-3 minutes on each side.
- Sauté chopped onion, shallot, garlic, and ginger in the same skillet until fragrant (5-7 minutes).
- Add the sautéed mixture to the slow cooker over the browned chicken.
- Combine the remaining turmeric, tomato paste, and coconut milk, then pour over the chicken.
- Set the slow cooker to low and cook for 6-8 hours.
- Serve the Chicken Korma when aromatic and tender.
Notes
Serve with basmati rice or naan bread for a complete meal. Adjust spices according to taste.
