Slow Cooker Chicken Korma
Prep time
Cook time
Total time
  • 1 Cinnamon stick
  • 6 cloves
  • 8 green cardamom
  • 4-5 small sized bay leaf (If using larger leaves, use less)
  • 1 jalapeno or 4-5 green chilies or as per taste
  • 1 red onion, chopped (medium-large size)
  • 6 garlic cloves, peeled
  • 1.5" ginger, skin peeled and chopped
  • ½ tsp ghee or coconut oil or any other cooking oil
  • ¾ cup cashews
  • ½ cup yogurt (any kind will work - Greek, plain or low fat)
  • 1 cup water
  • Salt to taste
  • 5 Chicken Drumsticks, skin removed and cleaned
  1. In a food processor, add cinnamon, cloves, cardamom, bay leaves, jalapeno or green chili, onion, garlic and ginger and process until coarsely chopped.
  2. Now heat ghee or oil in a pan and once warm, add this mix to it and cook it on medium-low heat for good 10-12 minutes.
  3. Meanwhile soak cashes in hot water.
  4. Clean chicken also.
  5. Now blend everything that is above cooked mix, yogurt, water, drained cashews until smooth.
  6. Add one more cup of water and add salt and adjust to taste.
  7. Now add the sauce in your slow cooker. Place chicken drumsticks and cover with the sauce.
  8. Cover and cook on HIGH for 4-5 hours or until cooked fully.
  9. Serve with steamed rice.
Recipe by Naive Cook Cooks at