Got a slow cooker? Learn how to make this creamy chicken curry for your family. Just marinade the chicken for extra flavour and leave to cook 4 hours to make a lovely rich sauce
- 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
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.
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.
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.
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.
Season to taste with salt and freshly ground black pepper. Serve the chicken with rice and garnish with the remaining coriander.
If you have the time marinade the chicken overnight for even more flavour