-
1. Peel and roughly chop the onion, then peel the garlic and slice the ginger into pieces suitable for blending.
1 piece Yellow onion,
3 clove Garlic clove,
2 tbsp Fresh ginger
-
2. Add the chopped onion, garlic, ginger, desiccated coconut, blanched almonds and water to a blender and blend until completely smooth and creamy, stopping to scrape down the sides as needed.
1 piece Yellow onion,
3 clove Garlic clove,
2 tbsp Fresh ginger,
0.5 cup Unsweetened desiccated coconut,
0.3 cup Blanched almonds,
0.8 cup Water
-
3. Transfer the blended mixture to a bowl and whisk in the coconut milk, yogurt, tomato paste, garam masala, ground coriander, ground turmeric, ground cardamom, ground cinnamon, ground cumin, brown sugar and salt until the sauce is smooth and well combined.
1.5 cup Canned full-fat coconut milk,
0.5 cup Plain full-fat yogurt,
2 tbsp Tomato paste,
1.5 tsp Garam masala,
1 tsp Ground coriander,
0.5 tsp Ground turmeric,
0.2 tsp Ground cardamom,
0.2 tsp Ground cinnamon,
0.2 tsp Ground cumin,
1.5 tbsp Brown sugar,
1.2 tsp Kosher salt
-
4. Trim any excess fat from the chicken thighs and cut them into large bite-size pieces.
800 g Boneless skinless chicken thighs
-
5. Heat the butter and vegetable oil in a skillet over medium heat until the butter is melted, then add the chicken pieces in a single layer and lightly brown them for a few minutes on each side without fully cooking through.
800 g Boneless skinless chicken thighs,
2 tbsp Unsalted butter,
1 tbsp Vegetable oil
-
6. Place the browned chicken into the slow cooker, pour the prepared coconut sauce over the top, stir gently to coat all the pieces, then cover and cook on low for 5 to 6 hours until the chicken is very tender.
800 g Boneless skinless chicken thighs
-
7. Stir the heavy cream and lemon juice into the curry, cover again and cook on low for an additional 15 minutes to gently heat through without boiling.
0.3 cup Heavy cream,
1 tbsp Lemon juice
-
8. Taste the sauce and adjust with a little more salt or sugar if needed, then serve the curry with your choice of plain rice or flatbread.
1.5 tbsp Brown sugar,
1.2 tsp Kosher salt
