Slow Cooker Chicken Veggie Korma

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x


A rich and creamy mild curry-like dish with tender bites of chicken and vegetables. 



  • 1 ½ Tbsp vegetable oil
  • 1 cup diced onions
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite size pieces
  • 1 Tbsp minced garlic
  • 1/2 cup chicken broth
  • 1 tsp grated ginger root
  • ½ pound (8 oz) Russet potatoes (about 2 small), peeled and cut into cubes
  • 1 cup chopped carrots
  • 1 diced red bell pepper
  • 2 tsp salt
  • 1 ½ Tbsp curry powder
  • 1 (8 oz) can tomato sauce
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 3 Tbsp cornstarch + 3 Tbsp cold water
  • ½ cup cashews
  • ½ cup chopped cilantro


  1. Heat a pan over medium high heat. Add in the oil and the onions. Saute the onions for about 4-5 minutes. Then add in the chicken chunks and garlic. Stir for about 30 seconds. Add the mixture to the slow cooker.  
  2. Add in the broth, ginger, potatoes, carrots, peppers, salt, curry and tomato sauce.  
  3. Cover and cook on low for 4-6 hours, until veggies are tender.
  4. Stir in the peas. Temper the cream by adding a few tablespoons of the hot liquid into the cream and whisking it well. Then dump the cream into the slow cooker and stir it in. Thicken the korma with a cornstarch slurry. Turn the slow cooker to high. In a small bowl mix 3 Tbsp cornstarch with 3 tbsp cold water until smooth. Stir the slurry into the slow cooker. The korma will thicken in a few minutes.
  5. Serve korma with rice or naan bread and top with 1 Tbsp of cilantro and cashews on each dish. 

  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Indian