This slow cooker curry recipe, can be changed around according top how you like it. If you want more heat, add more spice. If you want this to be dairy free than add in coconut milk instead.
6 large skinless chicken thighs, about 650g (1lb 7oz), cut into chunks
1 onion, chopped
3 garlic cloves, chopped
2 1/2 cm (1 in) piece fresh ginger, peeled and grated
2 tbsp. tomato puree
400 g (14oz) tin chopped tomatoes
1 tsp. ground cumin
1 tsp. ground coriander
1 1/2 – 2 tbsp garam masala, to taste
2-3 tsp hot paprika, to taste
150 ml (5 fl oz (¼ pint)) double cream (or coconut milk)
Large handful fresh coriander, to serve
Put the chicken and all the ingredients for the curry, except the cream and fresh coriander, into the slow cooker pot and give it a good stir. Cover with the lid and cook on low for 4-6 hours until the chicken is tender.
When ready, stir in the cream (or coconut milk) and add a little more garam masala, if it needs a touch more spice. Stir in half the coriander leaves, divide among four bowls and sprinkle with the remaining coriander. Serve with rice, naan breads and mango chutney, if you like.
Full recipe: http://bit.ly/2G4DjqH
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