This slow cooker curry recipe is packed with chicken, south Indian spices and coconut milk. The chicken thighs take on all the vibrant flavours and are beautifully tender, thanks to the slow-cooking, and the curry sauce is wonderfully fragrant.
1 tbsp olive oil
1 large onion, finely diced
3 garlic cloves, finely chopped
2½ cm piece ginger, peeled and grated
300g ripe tomatoes, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp paprika
½ tsp chilli powder
1 cinnamon stick
4 cardamom pods
1 tbsp dried curry leaves
8 chicken thighs, bone in, skin removed
100ml coconut milk
small handful coriander leaves
chapattis, to serve
Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow cooker. Season and stir well. Put the lid on and cook on high for 3½ hrs.
Remove the lid and stir in the coconut milk. Cook on high for another 30 mins. Spoon into bowls and sprinkle with coriander. Serve with warm chapattis.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.