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1. Pat the chicken thighs dry with paper towels, then cut them into large bite-size pieces and place them in the slow cooker in an even layer.
800 g boneless skinless chicken thighs
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2. Sprinkle the chicken with salt and black pepper so it is lightly seasoned all over.
1 tsp salt,
0.2 tsp black pepper
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3. In a bowl, whisk together the hoisin sauce, tomato passata, chicken stock, heavy cream, brown sugar, garlic powder, onion powder, ground ginger, ground coriander, ground turmeric, and ground cinnamon until completely smooth.
0.5 cup hoisin sauce,
1 cup tomato passata (strained tomatoes),
0.5 cup chicken stock (low-sodium),
0.5 cup heavy cream,
1 tbsp brown sugar,
1 tsp garlic powder,
1 tsp onion powder,
0.5 tsp ground ginger,
0.5 tsp ground coriander,
0.2 tsp ground turmeric,
0.1 tsp ground cinnamon
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4. Pour the sauce evenly over the seasoned chicken in the slow cooker, gently stirring so all the pieces are coated and mostly submerged.
800 g boneless skinless chicken thighs
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5. Cover the slow cooker and cook on low heat for 4 to 5 hours, or on high heat 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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6. Near the end of the cooking time, stir the cornstarch and water together in a small bowl until smooth to make a slurry.
2 tbsp cornstarch,
3 tbsp water
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7. Uncover the slow cooker, stir in the cornstarch slurry and the butter, then cover again and cook on high heat for another 15 to 20 minutes, until the sauce is glossy, thicker, and clings to the chicken.
800 g boneless skinless chicken thighs,
2 tbsp cornstarch,
1 tbsp unsalted butter
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8. Taste the curry and adjust seasoning with a little extra salt if needed, then spoon the hoisin-tomato chicken curry over warm cooked white rice and serve.
1 tsp salt,
4 cup cooked white rice
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9. Let the curry cool slightly before serving to children so the sweet, mild sauce is warm but not too hot.
800 g boneless skinless chicken thighs
