6cardamom podssew them together with a piece of string so you can easily fish them out later
175mlor 3/4 cup double/heavy cream
Handful of chopped coriander to serve
Preheat your slow cooker to high.
Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
Remove the cardamom then stir in the cream and allow to heat through.
Serve over rice sprinkled with some coriander
Nutritional information is per serving and does not include rice.