My first slow cooker version worked well, however, went I went to make it again yesterday I started to late in the day to marinade the chicken and so improvised. As I do.
Serves 4
8 chicken thighs
2 tbsp sunflower oil
2 large onions
2 large garlic cloves
1 piece of ginger 1 inch long 1 inch wide2 tbsp ground or flaked almonds
1 tbsp ground coriander
1 tsp cumin seeds
Seeds from 8 cardamon pods
8 whole cloves
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp garam masala
1 tsp turmeric
1/2 tsp chilli powder
4 tbsp plain yoghurt (or 1 can of coconut milk)
1 tsp salt
Put the slow cooker on to warm up.
Fry the chicken in the oil until lightly browned on all sides, then place in the slow cooker leaving the oil in the pan. Add all the dry spices and almonds and gently fry until the onion and garlic start to brown.
Put the yoghurt and salt in a measuring jug and top up to 500ml with boiling water (if using coconut milk, use the whole can plus 100ml of boiling water).
Take the onion pan of the heat and scrape the onion and spice mixture into a liquidiser together with the yoghurt/water mixture, and blend still smooth. Return the liquidised sauce to the pan and warm to simmering then pour over the chicken in the slow cooker, mix, and then leave to cook on High for 6-8 hours. Check half way through the cooking time to make sure the sauce is not sticking to the bottom, adding a splash of water if it is. This is more likely if using a thick coconut milk.
Serve with basmati rice and wilted spinach.
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