Easy Slow Cooker Chicken Curry

Ingredients

• 1 large onion (peeled and finely diced)
• 1 tsp vegetable oil
• 600 g chicken thighs (6 large thighs) (skinned, boned and cut into 2.5 cm / 1" chunks)
• 1 tbs fresh ginger (finely grated)
• 2 cloves garlic
• 2 tbs curry powder
• 1 tsp garam masala
• 1 tsp chilli flake (or to taste)
• 1 tsp paprika
• 1 can tomatoes (regular 440g can)
• 1 can coconut milk (regular 440g can)
• 1 chicken stock cube / stock pot
• 30 g butter
• 2 tsp cornflour (optional to thicken )

Instructions

1. 1

   Peel and finely dice the onion, add a glug of oil to a frying pan and sauté the onion until it is starting to turn golden. Remove from the pan and add to the slow cooker.

2. 2

   Cut the chicken thighs into 2.5 cm / 1" chunks. Add to the pan and fry until it is just starting to brown. You don't want to cook the chicken through, just sear the outside.

3. 3

   Add the spices, grated ginger and chopped garlic and give it a good stir so the chicken is coated and the spices are starting to toast, and release their fragrance.

4. 4

   Add the chicken to the slow cooker together with the tomatoes, coconut milk, chicken stock/broth and butter.

5. 5

   Give it all a good stir and put the lid on. Cook for half an hour on high. You can then continue to cook for a further 3–4 hours on high, or turn down to low for 5–6 hours.

6. 6

   If you prefer a thicker gravy, you can now thicken the curry. You can do this by leaving the lid ajar for the last 30-40 minutes of cooking, to allow the sauce to reduce, or use cornflour. Put 2 heaped teaspoons of cornflour/cornstarch into a small bowl. Then scoop out a few spoons of the curry sauce and stir into the cornflour to make a thin paste. Pour into the curry and stir through.Do not be tempted to add the cornflour directly to the curry. It will clump and you will never get the lumps out.