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1. Cut the chicken thighs into bite-size pieces and set aside. Peel and roughly chop the onions. Peel the garlic and ginger.
800 g boneless skinless chicken thighs,
2 piece yellow onion,
3 clove garlic clove,
2 tbsp fresh ginger
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2. In a blender or food processor, combine the chopped onion, garlic, ginger, tomato passata, tomato paste, chicken stock, ground cumin, ground coriander, ground turmeric, sweet paprika, ground cinnamon, salt, and sugar. Blend until completely smooth and creamy with no visible pieces.
2 piece yellow onion,
3 clove garlic clove,
2 tbsp fresh ginger,
1.5 cup tomato passata,
2 tbsp tomato paste,
0.5 cup chicken stock,
1 tsp ground cumin,
1 tsp ground coriander,
0.5 tsp ground turmeric,
0.5 tsp sweet paprika,
0.2 tsp ground cinnamon,
1.5 tsp salt,
1 tsp white sugar
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3. Place the chicken pieces in the bottom of the slow cooker in an even layer. Pour the blended sauce over the chicken and stir gently to coat everything evenly.
800 g boneless skinless chicken thighs
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4. Cover and cook on low for 5 to 6 hours, or on high for 2.5 to 3 hours, until the chicken is very tender and cooked through.
800 g boneless skinless chicken thighs
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5. About 20 minutes before serving, in a small bowl whisk the cornstarch with the water until smooth. Stir the cornstarch mixture, heavy cream, plain yogurt, butter, and oil into the slow cooker until fully combined.
2 tbsp unsalted butter,
1 tbsp neutral oil,
1 cup heavy cream,
0.5 cup plain full-fat yogurt,
1.5 tbsp cornstarch,
2 tbsp water
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6. Turn the slow cooker to high if it was on low, cover, and cook for another 15 to 20 minutes until the sauce has thickened slightly and is silky and creamy.
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7. Taste the curry and adjust salt if needed. Serve the creamy chicken curry over warm cooked white rice and sprinkle with chopped fresh cilantro if using.
1.5 tsp salt,
2 tbsp fresh cilantro (garnish),
4 cup cooked white rice
