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Crockpot Indian Chicken Korma Recipe

Crockpot Indian Chicken Korma Recipe

By San Diego Dining Dish

As I discussed a few posts ago, I've been really loving my crockpot lately, particularly to cook up some lovely Indian curry! I cooked up a chicken korma based on this recipe, and thought I'd share my adaptation. I'm by no means a recipe developer, but I consider myself quite good at tweaking recipes.  The original recipe is good, but I like a very creamy korma, and the crushed tomatoes to give the sauce texture. So here it is! 

Read More Recipe:

Indian Hand Pies With Lamb


  • 1 pound boneless, skinless chicken, cut in chunks - dark meat works best, but I used a mix of breasts and thighs
  • 1 large onion, coarsely chopped
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 garlic cloves, minced
  • 1.5 teaspoon curry powder
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt (I used fine sea salt and it was fine)
  • 1/2 teaspoon ground cinnamon
  • 1 can coconut milk or 1.5 cups half & half
  • 1 cup plain yogurt (to add later)


  1. Put the chicken into the bottom of your pot. Add the next 8 ingredients. Cover and cook on low for 6-8 hours, or high for 3 to 4. Before serving, stir in the yogurt. 
  2. I served it with long-grain white rice and naan made with this recipe. I added a pinch of garlic powder and Italian seasoning to make a garlic naan, and it was terrific!
  3. Happy cooking!