2 tbsp butter
8-12 boneless, skinless chicken thighs, each cut into 3 chunks
1 large onion, chopped
thumb-sized piece ginger, finely grated or chopped
1 tbsp garam masala
2 tsp turmeric
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
500ml passata
1 tbsp tomato purée
1 tbsp malt vinegar
1 tbsp light brown soft sugar
1 cinnamon stick
100ml sour cream
handful chopped coriander
cooked basmati rice, lime wedges and naan bread, to serve (optional)
Add all ingredients except for sour cream, rice, coriander and naan to slow cooker in the order they are listed above, mix well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot.
Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.
Notes:
If you have time and want to kick the flavour up a notch, brown chicken, onions and spices in a pan before dumping into the slow cooker, then cook as normal.