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1. Peel and roughly chop the carrot and onion, and peel the garlic cloves.
3 piece carrot,
1 piece onion,
3 clove garlic clove
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2. Add the carrot, onion, garlic, mild curry powder, ground turmeric, ground cumin, ground coriander, sweet paprika, tomato passata, chicken stock, coconut milk, tomato paste, honey, salt, black pepper, and lemon juice to a blender and blend until completely smooth and bright golden in color.
3 piece carrot,
1 piece onion,
3 clove garlic clove,
2 tbsp mild curry powder,
1 tsp ground turmeric,
1 tsp ground cumin,
1 tsp ground coriander,
0.5 tsp sweet paprika,
1 cup tomato passata,
1 cup chicken stock (low-sodium),
0.8 cup coconut milk (full-fat),
1 tbsp tomato paste,
1 tbsp honey,
1.2 tsp salt,
0.2 tsp black pepper,
1 tbsp fresh lemon juice
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3. Pat the chicken thighs dry and cut large pieces in half if needed. Heat the vegetable oil in a skillet over medium-high heat, add the chicken in a single layer, and sear until lightly golden on both sides without fully cooking through.
800 g boneless skinless chicken thighs,
1 tbsp vegetable oil
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4. Place the seared chicken into the slow cooker, pour the blended sauce over the top, stir gently to coat, cover, and cook on low until the chicken is very tender.
800 g boneless skinless chicken thighs
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5. Transfer the chicken pieces to a plate, blend the hot sauce again with an immersion blender or regular blender until perfectly smooth if needed, then return the chicken to the slow cooker and stir in the yogurt if using.
800 g boneless skinless chicken thighs,
0.2 cup plain yogurt (to finish, optional)
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6. Taste the curry and adjust seasoning with a little extra salt or lemon juice if needed, then serve the golden chicken curry over cooked rice and sprinkle with chopped fresh cilantro if using.
2 tbsp fresh cilantro (garnish, optional),
4 cup cooked rice (to serve, optional)
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7. For very sensitive palates, stir in a spoonful of plain yogurt into individual portions to soften the flavor further before serving.
0.2 cup plain yogurt (to finish, optional)
