6 skinless chicken breasts (cut into large chunks)
2 tbsp tomato puree
1 tsp ground cumin
1 tsp paprika
1 tsp Turmeric
1 tsp ground coriander
¼ tsp chilli powder
2 tsp sugar
300 ml chicken stock
150 ml double cream
6 tbsp ground almonds
toasted flaked almonds
naan breads (to serve, optional)
Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.
Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.
Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.
View the recipe instructions at BBC Good Food
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