Slow-cooked chicken curry recipe

Got a slow cooker? Learn how to make this creamy chicken curry for your family. Just marinate the chicken for extra flavour and leave to cook four hours to make a lovely rich sauce.

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Ingredients

• 2cm piece fresh ginger, roughly chopped
• 3 garlic cloves, roughly chopped
• 1kg boneless, skinless chicken thighs
• 75g blanched almonds
• 150g Greek-style yogurt
• 1⁄2 tsp chilli powder
• 1⁄4 tsp ground cloves
• 1⁄4 tsp ground cinnamon
• 1 ttsp garam masala
• 4 cardamom pods, lightly crushed
• 1 tsp salt
• 400g tinned chopped tomatoes
• 1 large onion, thinly sliced
• 1 handful coriander leaves, finely chopped
• 80ml thick (double/heavy) cream

Method

1. To make this chicken curry, using a mortar and pestle or a food processor, crush or blend the ginger and garlic together to form a paste. Alternatively, finely grate the ginger and crush the garlic and mix them together.
2. Grind the almonds in a food processor or finely chop them with a knife. Put the ginger and garlic paste and almonds in a large bowl with the yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomatoes and 1 teaspoon salt. Blend together with a fork.
3. Trim the chicken of any excess fat and cut into fairly large pieces. Add the chicken to the marinade and stir to coat the chicken thoroughly. Cover and marinate for 2 hours in the refrigerator.
4. Combine the chicken mixture with the onion in the slow cooker. Cook on high for 3 hours then add half the coriander and the cream and cook for a further 1 hour, or until the chicken is tender.
5. Season to taste with salt and freshly ground black pepper. Serve the chicken with rice and garnish with the remaining coriander.