Imagine coming home from work and finding your home filled with the delicious warming aroma of this curry.
Dive into this divine south Indian curry, packed with cardamom pods, curry leaves, ginger and coconut. The chicken thighs take on all the vibrant flavours and are beautifully tender, thanks to the slow-cooking, and the curry sauce is wonderfully fragrant.
1 tbsp olive oil
1 large onion, finely diced
3 garlic cloves, finely chopped
2.5cm (1in) piece ginger, peeled and grated
300g (10oz) ripe tomatoes, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp paprika
1/2 tsp chilli powder
1 cinnamon stick
4 cardamom pods
1 tbsp dried curry leaves
8 chicken thighs, bone in, skin removed
100ml (3 1/2fl oz) coconut milk
Small handful coriander leaves
Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow cooker. Season and stir well. Put the lid on and cook on high for 3.5 hours.
Remove the lid and stir in the coconut milk. Cook on high for another 30 minutes. Spoon into bowls and sprinkle with coriander. Serve with warm chapattis.
More Slow Cooker Recipes courtesy of Tesco