Slow Cooker Chicken Korma with Sweet Potato

slowcookerThis slow cooker chicken korma is PACKED full of flavor, and is easy enough for a weeknight dinner.  Chicken and sweet potato are slow cooked in a creamy, delicious coconut milk and coriander sauce.


If you love slow cooker recipes, be sure to check out my Slow Cooker Pinterest board!

Guys, I can see my future, and it looks a little scary!

Kai is 8 months old, and he isn’t crawling or walking yet, but it’s going to happen…soon.  GULP.

Everywhere I look in my house is a death trap.  Why are electrical outlets near the floor?!  Why did someone put glass-front cabinets on the floor of our kitchen?!  And don’t get me started on the giant, sharp-edged brick hearth in the middle of our living room.

And my kid?  He’s going to be trouble.  I can see it in his eyes.  He’s going to be one of those mischievous test-the-boundries-babies.  More like test-the-boundries-of-mom’s-sanity.

Can I wrap him in bubble-wrap?  That counts as baby-proofing, right?  I’m protecting my house from my baby.  Baby-proofing.

Slow Cooker Chicken Korma with Sweet Potato

Slow Cooker Chicken Korma with Sweet Potato

This slow cooker chicken korma recipe is going to come in handy in the upcoming months when my hands are full chasing a mischievous baby.  It is pretty easy.  And it is suuuuuper delicious.

Don’t let the photos fool you {cringe}.  It is not a very photogenic dish.  I was not going to post it after looking at these photos, but it tastes SO freaking fantastic that I couldn’t keep it from you!

The secret to its amazing flavor is a tiny bit of extra effort at the start: the onions are sauteed with a bit of sugar until they are lightly golden, then the spices are tossed in and toasted.  I swear that is the ultra important part of this slow cooker chicken korma: toasting the spices enhances their flavors so much.  The onions and the spices are pureed with coconut milk, tossed in the slow cooker with the chicken and the sweet potato.  Push start.  And you’re done for the next 3 or so hours.

Slow Cooker Chicken Korma with Sweet Potato

I wish that this slow cooker chicken korma was the type of recipe you could start before going out to work.  I tried cooking it for 6 hours on the lowest {10 hr} setting on my crock pot.  The result was a giant pot of mush.  I recommend cooking it on medium-low {8hr} for 3 hours.  This way, the chicken and the sweet potatoes are cooked to perfection, absorbing all the awesome coconut milk-coriander sauce flavor, but still maintaining their shape.

Once your 3 hours are up, you’re going to think: well this looks awfully soupy.  That’s when the magic happens.  Stir in the garam masala, lemon juice and ground almonds.  The garam masala and the lemon juice brighten the flavors right up, and those ground almonds work their magic, thickening the sauce.

Ben swears that this slow cooker chicken korma tastes even better the next day.  I wouldn’t know…he stole all the left-overs for his lunch!

If you are looking for an easy, delicious slow cooker chicken meal, give this one a try!  It gives you so much flavor for so little effort!

More slow cooker chicken recipes for us:

4.7 from 7 reviews
Slow Cooker Chicken Korma with Sweet Potato
Prep time
Cook time
Total time
Chicken and sweet potato are slow cooked in a creamy, delicious coconut milk and coriander sauce. Easy enough for a week-night dinner.
Serves: 4
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • ½ tsp tumeric
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • 4 or so tsp water {to make a paste}
  • 2 tbsp olive oil
  • 2 medium onions, sliced
  • 1 tsp granulated sugar
  • 2 cloves garlic, crushed
  • 1 can {14oz, 400mL} coconut milk {not light}
  • 8 boneless, skinless chicken thighs
  • 2 medium sweet potatoes, cut into 1½ inch cubes {peeled if desired}
Just prior to serving:
  • 2 tsp garam masala
  • 1 tbsp lemon juice
  • 2 tbsp ground almonds
  1. Prepare spice mixture: combine ground coriander, cumin, tumeric, chili powder, paprika and salt in a small bowl. Add enough water to form a paste, around 4 tsp. Set aside.
  2. Heat oil in a small pan over medium-low heat. Add onions and sugar, sautee {stirring constantly} until lightly golden, around 10 minutes. Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
  3. Combine onion-garlic-spice mixture in a blender with coconut milk. Blend until onion pureed, then toss into the slow cooker.
  4. Add chicken and sweet potato; toss to coat.
  5. Cook on low for 3-4 hours.
Just before serving:
  1. Stir in the garam masala, lemon juice and ground almonds.
  2. Serve with rice and naan bread.
Avoid light coconut milk, it has the risk of curdling in the crock-pot.

Adapted {slightly} from Kenwood

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