Chopped coriander (cilantro) and finely chopped chillies
Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
Add the chicken and cook for 3-4 minutes until just sealed.
Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
Stir to coat the chicken and cook for 1-2 minutes.
Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
Sprinkle with coriander (cilantro) and serve with rice.
Can I make this curry gluten free?Yes! If you're using a stock cube or store-bought stock, simply make sure it's a gluten free version (bouillon is a good replacement for stock cubes). The rest of the ingredients are usually gluten free, but it's best to check the particular brands you use..Can I cook it in the oven or on the hob (stove)?Yes. If you want to cook this in the oven, preheat it to 150C/300F. Place a lid on the pan at step 6, and cook in the oven for 2-3 hours - check and stir once or twice during cooking.Cook on the hob (stove) over a low heat with a lid on the pan for 1-2 hours. Check and stir a few times during cooking to ensure the chicken doesn't stick to the pan..Can I make it vegetarian?Yes - I like to replace the chicken with chunks of courgette (zucchini) and mushrooms. Add in a tin of chickpeas ( drained) during the last 30 minutes or so of cooking.You could also use quorn pieces, tofu, bell peppers, green beans, aubergine (eggplant). Replace the chicken stock with vegetarian stock too..Can I refrigerate or freeze the leftovers?Yes - quickly cool, cover and refrigerate/freeze the leftovers. Defrost in the refrigerator overnight, then reheat in a pan until piping hot throughout..Can I replace the coconut milk?Yes. Add a little extra chicken stock during the cooking process then stir in some double (heavy) cream at the end. Make sure you add the cream after the cooking process so that it doesn’t split and separate..Nutritional information is per serving, not including rice.