Ingredients

Optional: Fry the onion, spices, and chicken before adding to the slow cooker for extra depth of flavour.

1 onion, diced
1 tbsp garlic, grated
1 tbsp ginger, grated
500g chicken breast or thigh, diced
5 tbsp ground almonds
500g passata
400ml coconut milk

Spices:

2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
2 tbsp medium curry powder (Aldi)
1 tsp turmeric
1 tsp garam masala
½ tsp black pepper
½ tsp salt
Pinch of cinnamon

To Finish:

1 tbsp cornflour + 1 tbsp cold water (to make a slurry)
100ml double cream
1 tbsp sugar

Method

1 - Optional Step: If you have time, fry the onion in a little oil until soft, then add the garlic, ginger, and spices. Stir for a minute before adding the chicken and browning slightly.

2 - Add all ingredients (except the finishing ones) straight into the slow cooker. Give it a good stir to combine.

3 - Cook:

Low: 6 hours
High: 3 hours

4 - To Thicken: Mix the cornflour with cold water to make a slurry. Stir into the curry along with the double cream and sugar. Leave the lid off and cook for an additional 30 minutes.

5 - Serve: With fluffy rice, warm naan, or chapatis. Garnish with fresh coriander and flaked almonds for extra texture.

Budget-Friendly Tips:

Swap chicken for chickpeas to make it veggie-friendly.
Bulk it up with frozen spinach or extra vegetables.
Leftovers? This freezes beautifully for an easy meal later!
Are you making this?