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.
- 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.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
See more Slow cooker recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.