Slow Cooker Safed Chicken Korma or a White Chicken Korma is a rich, creamy, mildly-spiced but very flavorful dish that takes little to no effort to make in your slow cooker. You’ll get a traditional Indian korma without the effort that goes into cooking traditional Indian food.
What Makes This Safed Chicken Korma So Good?
- Easy. There’s nothing better than a pour and cook recipe in your slow cooker while you go live life.
- Low Carb . Only 6 net carbs per serving.
- Dairy-Free . Using cashews or almonds to make this creamy makes it a Kosher Safed Chicken Korma.
- Flavorful. Full of authentic Indian spices and flavors.
MAKING SLOW COOKER SAFED CHICKEN KORMA | INSTANT POT SLOW COOKER WHITE CHICKEN KORMA
Now I think I know the first question you’re going to ask me–can you make chicken korma recipe in the pressure cooker without using a slow cook function?
Well, many BURN messages later, I can tell you that it won’t work well. What happens is that the nut paste is relatively thick.
Unless you want a watery korma (and trust me, you do not want a safed chicken korma that’s watery), there’s no way to make the chicken korma cook well under pressure. The sauce is just too thick.
On the other hand, as simple as it is to make this slow cooker chicken korma , it’s really not that big a deal to use the slow cook function.
By the way, Safed means white in Hindi, hence the name Safed Chicken Korma for this dish.
HOW TO USE THE SLOW COOK FUNCTION ON THE INSTANT POT
For those of you who are wondering about the slow cook function on the Instant Pot , just remember this:
- Low on Instant Pot = Keep warm (not to be used to cook)
- Medium on Instant Pot = Low on a regular slow cooker
- High on Instant Pot = High on a regular slow cooker
Now keep in mind this makes a WHITE chicken korma which is very popular in North India. If you want a regular Chicken Korma , here is my very-well loved Indian Instant Pot Chicken Korma recipe that you must try.
Many will tell you they like it even more than they like my famous Butter Chicken recipe –while others consider that statement utter heresy.
I think you should make both recipes–as well as this white chicken korma recipe , and taste test them all yourself
Slow Cooker Safed Korma | White Chicken Korma
So to make this Safed Korma recipe, you’re going to basically blend aromatics, nuts, and spices in a blender to make a lovely, fragrant sauce.
You’re going to pour that sauce over the chicken in the slow cooker, and then walk away–and come back to a fantastic dinner.
What To Eat With Chicken Korma
If you want a good side dish to this, I’d definitely try the Basmati Pilau recipe to soak up all the lovely sauce. For a vegetable side dish, one option is a hot vegetable like this Eggplant Bharta recipe
If you’re looking for a cold salad, I’d try this Indian cabbage slaw recipe .
If you love this Safed Chicken Korma recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Safed Chicken Korma
Ingredients
- ▢ 1 cup onions, chopped
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1/2 cup Full-Fat Greek Yogurt , (For Dairy free, use 1/2 cup canned coconut milk)
- ▢ 1-2 Serrano peppers
- ▢ 1 teaspoon cumin seeds
- ▢ 2 teaspoons Coriander Seeds
- ▢ 1/2 cup Cashews or Almonds , or a mix of the two
- ▢ 1/4 cup Sesame Seeds
- ▢ 1 teaspoon Ground Cardamom
- ▢ 1/2 teaspoon Ground Cloves
- ▢ 1 teaspoon Cinnamon
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon white pepper
- ▢ 1/2 cup Water
- ▢ 1 pound Boneless Skinless Chicken Thighs , cut into 3 pieces each
Instructions
In a blender jar, blend together the onion, ginger, garlic, yogurt, peppers, cumin and coriander seeds, almonds/cashews, sesame seeds, cardamom, cloves, salt, and pepper, along with the water.
Pour the sauce into the slow cooker liner. Add another 1/4 cup of water to the blender jar to wash it out and pour that into the sauce as well.
Place the chicken into the sauce and stir to combine.
Regular slow cooker: Set the slow cooker to Low for 6 hours or High for 4 hours and serve. Instant Pot: Select the Slow Cook function. Set the Instant pot to Medium for 6 hours or high for 4 hours and serve.
Use almonds rather than cashews for the macros stated here.
Use coconut milk rather than yogurt to make this dairy-free
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Safed Chicken Korma
Ingredients
- 1 cup onions, chopped
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1/2 cup Full-Fat Greek Yogurt (For Dairy free, use 1/2 cup canned coconut milk)
- 1-2 Serrano peppers
- 1 teaspoon cumin seeds
- 2 teaspoons Coriander Seeds
- 1/2 cup Cashews or Almonds or a mix of the two
- 1/4 cup Sesame Seeds
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Cinnamon
- 1 teaspoon Kosher Salt
- 1 teaspoon white pepper
- 1/2 cup Water
- 1 pound Boneless Skinless Chicken Thighs cut into 3 pieces each
Instructions
In a blender jar, blend together the onion, ginger, garlic, yogurt, peppers, cumin and coriander seeds, almonds/cashews, sesame seeds, cardamom, cloves, salt, and pepper, along with the water.
Pour the sauce into the slow cooker liner. Add another 1/4 cup of water to the blender jar to wash it out and pour that into the sauce as well.
Place the chicken into the sauce and stir to combine.
Regular slow cooker: Set the slow cooker to Low for 6 hours or High for 4 hours and serve. Instant Pot: Select the Slow Cook function. Set the Instant pot to Medium for 6 hours or high for 4 hours and serve.
Use almonds rather than cashews for the macros stated here.
Use coconut milk rather than yogurt to make this dairy-free
Safed Chicken Korma https://twosleevers.com/safed-chicken-korma/
Here’s an easy South Indian Curry that uses chicken, coconut milk, and tamarind for a tangy, creamy flavor that is just divine. It’s a pour and cook recipe for a pressure cooker chicken curry that comes together in just minutes, leaving you more time to eat it!
Why You’ll Love This Easy Curry Recipe
- Rich and aromatic spices . Bursting with the flavors of cumin seeds, turmeric, and coconut for an authentic South Indian taste.
- Creamy yet light . The coconut milk base gives a velvety texture without being too heavy.
- Perfectly balanced heat . Just the right amount of spice for a warming, flavorful dish that doesn’t overwhelm.
- Tender chicken . Perfectly cooked pieces soak up the spices, becoming juicy and flavorful in every bite.
South Indian Curry is a comforting, flavorful dish that brings together tender chicken, aromatic spices, and creamy coconut for a meal that’s both deeply satisfying and full of character.
What Does Indian Curry Taste Like?
So here’s my pet peeve about people who say they don’t like curry. Curry, to most Indians, including me, is just something that has been cooked with water. Saying you don’t like chicken curry is like saying I don’t like any kind of chicken that has been cooked with water.
See? It’s absurd. You guys stop saying that 🙂
Now it’s perfectly legitimate to say you don’t like the taste of most prepacked curry powders you have tried. But as you know, I almost never use pre-made curry powders. So you can make a lovely pressure cooker chicken curry by using whatever spices you prefer.
This particular pressure cooker chicken curry is a south Indian rendition of chicken curry. The combination of coconut milk and tamarind is very distinctively South Indian. I don’t have a fancy name for this South Indian Chicken Curry–it’s just…well, south Indian style chicken curry 😀
Luckily for all of us, I can cook better than I can create names for recipes.
Making the Spice Mix for South Indian Chicken Curry
Now if you’ve ever watched my video on cooking with spices , you know how important it is to use freshly ground spices. I also have a handy little PDF you can download that tells you more about cooking with Indian spices , and how, having whole spices opens up a whole world of flavors for you.
So when I tell you to grind this spice mix right before you cook, take my word for this. The difference between freshly ground spices and stale, pre-ground spices is night and day. It’s the difference between a flavorful meal and a meal with sawdust that tastes vaguely like the spice it USED to be, months ago.
Can You Use Coconut Milk In The Instant Pot
After years of trying to cook with coconut milk in a pressure cooker, here’s what I have learned.
Pressure cooking certainly infuses the coconut milk flavor into your food. Unfortunately, it also separates the milk and you often end up with a –forgive me for these unappetizing words– but a greasy slick on top of the dish you made.
So what I have learned to do, is one of two things. If you’re wondering how to cook with coconut milk in a pressure cooker, try one of these two tricks.
- Use half the coconut milk to cook, and add the other half after cooking. In this case, you will need to stir the bejeebers out of it after it’s cooked, to re-homogenize the milk again.
- Use coconut milk for finishing and do not pressure cook it at all.
For this South Indian style Chicken Curry, I chose to add the coconut milk to cook, and then finished it with fresh coconut milk to thicken, and that worked out extremely well.
Ingredients You’ll Need
- 1 teaspoon Cumin Seeds - Adds a warm, earthy aroma and nutty undertone that forms part of the base flavor typical of South Indian curries.
- 2 teaspoons Coriander Seeds - Contributes a citrusy, slightly sweet flavor that balances the richness of the coconut milk and deepens the curry’s complexity.
- 1 teaspoon Fenugreek Seeds - Brings a mild bitterness and maple-like aroma, enhancing the depth and authenticity of the curry.
- 1.5 teaspoons Whole Black Peppercorns - Adds subtle heat and a sharp, peppery bite that complements the other spices and brightens the overall flavor.
- 1 pound Boneless Skinless Chicken Thighs - The main protein of the dish; chicken thighs stay juicy and tender, absorbing all the rich curry flavors during pressure cooking.
- 1.5 cups Onions - Provides sweetness and body to the curry base, helping thicken the sauce as they cook down.
- 1 cup Full-Fat Coconut Milk - Creates a rich, creamy texture
- and balances the spices with a subtle sweetness and tropical flavor.
- 1/4 cup Water - Helps create steam in the Instant Pot for pressure cooking and thins the sauce slightly for even cooking.
- 1 tablespoon Minced Garlic - Adds pungency and depth, enhancing the savory notes of the curry.
- 1 tablespoon Minced Ginger - Offers warmth and a zesty flavor that complements the spices and brightens the curry.
- 1 teaspoon Tamarind Paste - Introduces a tangy, slightly sour flavor that cuts through the richness of the coconut milk, a hallmark of South Indian cuisine. 1 teaspoon Salt - Enhances all the other flavors and balances the sweetness and acidity of the curry. 1 teaspoon Turmeric - Gives the curry its golden hue while adding a mild earthiness and anti-inflammatory benefits.
- 1/4–1 teaspoon Cayenne Pepper - Provides adjustable heat; use more for spicier curry or less for a milder version.
- 1/4 cup Cilantro - Adds a burst of freshness and color to finish the dish, balancing the rich and spicy elements with bright herbal notes.
How To Make Indian Curry
- Make the spice mix. grind together cumin, coriander, fenugreek, and peppercorns and set this spice mix aside.
- Make the curry. Place chicken, onions, ginger, garlic, tamarind paste, 1 cup coconut milk, salt, turmeric, cayenne, and water into the inner liner of your Instant Pot or Pressure Cooker.
- Add spices. Add the spice mix and stir well.
- Pressure cook. Cook for 6 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
- Make it creamy. Add in the coconut milk and stir well.
- Finish and serve. Garnish with cilantro and serve with rice or naan.
Tips And Tricks
South Indian Chicken Curry is rich, aromatic, and full of layered spices that come together beautifully in the Instant Pot. To ensure your curry turns out flavorful and perfectly cooked every time, keep these tips in mind:
- Use full-fat coconut milk. It creates the creamy, luxurious texture typical of South Indian curries and balances the heat from the spices. Avoid low-fat versions, which can curdle under pressure.
- Cut chicken uniformly. Keep the chicken thigh pieces roughly the same size (2–3 inches) so they cook evenly without over- or undercooking.
- Adjust spice levels last. South Indian curries can be quite spicy. Taste before serving and add more cayenne or tamarind paste as needed.
Variations
One of the best parts about South Indian Chicken Curry is its adaptability. You can easily tailor it to suit different tastes, diets, or available ingredients without losing its authentic charm. Here are a few flavorful ways to customize your curry:
- Chettinad Chicken Curry - Add roasted fennel seeds, cinnamon, cloves, and star anise to the spice mix. This version is darker, spicier, and deeply aromatic. It’s perfect for those who love intense heat and depth.
- Coconut-Free Curry - Skip the coconut milk and use plain Greek yogurt or cashew cream instead for a lighter, tangier version that still delivers a creamy texture.
- Vegetable or Tofu Curry -Substitute chicken with firm tofu, chickpeas, or mixed vegetables like cauliflower, carrots, and potatoes for a hearty vegetarian alternative that absorbs all the curry’s rich flavors.
What To Eat With South Indian Chicken Curry
South Indian Chicken Curry pairs wonderfully with a variety of sides that complement its creamy, spiced coconut sauce. Whether you’re going traditional or keeping things low-carb, these options make the perfect companions:
- Basmati Rice - The most classic pairing, perfect for soaking up the flavorful curry sauce.
- Jeera Rice - Adds a subtle aromatic twist that enhances the warm spice notes in the curry.
- Coconut Rice - A mildly sweet and fragrant option that balances the curry’s heat.
- Cauliflower Rice - A low-carb substitute that still soaks up all the delicious flavors.
How Long Does It Last?
Instant Pot South Indian Chicken Curry lasts for about 3 to 4 days when stored in an airtight container in the refrigerator. The flavors actually deepen over time, making it even more delicious the next day.
Can You Freeze It?
If you’d like to keep it longer, you can freeze it for up to 3 months. Just let it cool completely before transferring it to freezer-safe containers.
When you’re ready to eat, thaw the curry overnight in the fridge and reheat it gently on the stovetop or in the microwave, adding a splash of coconut milk or water if the sauce has thickened.
More Chicken Curry Recipes
If you’re looking for curries from other cultures, here are a few you can try.
For starters, there’s a Thai green Curry chicken recipe that is well-loved by all who have made it.
Prefer a Japanese Chicken Curry Instead? Give this Instant Pot Curry recipe a shot!
No? Prefer a Jamaican Chicken Curry instead? you can make this and serve it with Jamaican Peas and Rice
You can even learn how to make a full Indian meal fast with this video!
South Indian Curry | South Indian Chicken Curry With Tamarind
Ingredients
Spice Mix
- ▢ 1 teaspoon cumin seeds
- ▢ 2 teaspoons Coriander Seeds
- ▢ 1 teaspoon Fenugreek Seeds , optional
- ▢ 1.5 teaspoons Whole Black Peppercorns
For the Curry
- ▢ 1 pound Boneless Skinless Chicken Thighs , cut into 2-3 pieces each
- ▢ 1.5 cups onions, chopped
- ▢ 1 cup Full-Fat Coconut Milk , (canned coconut milk)
- ▢ 1/4 cup Water
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 teaspoon Tamarind Paste
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 teaspoon tumeric
- ▢ 1/4-1 Cayenne Pepper
For Finishing
- ▢ 1/2 cup Full-Fat Coconut Milk
- ▢ 1/4 cup chopped cilantro
Instructions
Make the spice mix: grind together cumin, coriander, fenugreek, and peppercorns and set this spice mix aside.
Make the curry: Place chicken, onions, ginger, garlic, tamarind paste, 1 cup coconut milk, salt, turmeric, cayenne, and water into the inner liner of your Instant Pot or Pressure Cooker.
Add the spice mix and stir well.
Cook for 6 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release any remaining pressure.
Add in the coconut milk and stir well.
Garnish with cilantro and serve with rice or naan.
Most of the carbs in this recipe come from the onions. If you want to cut carbs even more, reduce the onions to 3/4 cup - 1 cup.
