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close up shot of chicken korma with sweet potato and rice
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4.77 from 26 votes

Slow Cooker Chicken Korma with Sweet Potato

Slow cooker chicken korma with sweet potatoes is made with warm spices like garam masala, almonds and a creamy coconut milk. Kid-friendly and works great for meal prep.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Dinner
Cuisine: Indian
Servings: 8
Calories: 343.72kcal

Ingredients

  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon tumeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 onions (diced)
  • 1 teaspoon coconut sugar (or regular granulated sugar)
  • 2 cloves garlic (minced)
  • 13.5 oz coconut milk (400 mL; use full fat)
  • 2 lbs boneless skinless chicken thighs (10-11)
  • 4 cups sweet potatoes (cut into 1 inch cubes; roughly 3 small sweet potatoes)

Just prior to serving:

  • 2 teaspoons garam masala
  • 1 teaspoons lemon juice
  • 1 tablespoon almond flour

Instructions

  • Prepare spice mixture: Combine ground coriander, cumin, turmeric, chili powder, paprika and salt in a small bowl. Set aside.
  • Heat oil in a pan over medium heat. Add onions and sugar and sauté until lightly golden, roughly 10-15 minutes. Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
  • Add the mixture to a blender with the coconut milk. Blend until onion pureed, then toss into the slow cooker.
  • Add chicken and sweet potato; toss to coat.
  • Cook on low for 4-5 hours.
  • Just before serving: Stir in the garam masala, lemon juice and ground almonds.
  • Serve with rice, steamed vegetables and naan bread.

To Prep in the Instant Pot:

  • Stir together the spices in a small bowl.
  • Heat oil using the sautee function of the Instant Pot.
  • Add the onions and sugar and cook, stirring frequently, for 8-10 minutes, until lightly golden.
  • Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.
  • Add the coconut milk. Using an immersion blender, puree (you may need to tilt the Instant Pot slightly).
  • Turn off the sautee function, add the sweet potatoes and chicken thighs and toss to coat.
  • Cook on manual high pressure for 10 minutes. Allow a natural pressure release for 10 minutes (aka: unplug your IP or let it sit on 'warm' for 10 minutes).
  • Release the pressure from the valve.
  • Stir in the garam masala, lemon juice and ground almonds.

Video

Notes

Avoid light coconut milk, it has the risk of curdling in the crock pot.

Nutrition

Serving: 1/8 of batch | Calories: 343.72kcal | Carbohydrates: 19.16g | Protein: 24.74g | Fat: 19.22g | Saturated Fat: 10.8g | Cholesterol: 107.73mg | Sodium: 442.79mg | Potassium: 682.48mg | Fiber: 3.06g | Sugar: 4.41g | Vitamin A: 9682.98IU | Vitamin C: 6mg | Calcium: 58.38mg | Iron: 3.73mg