Slow Cooker Chicken Curry
| 1 tbsp | sunflower or vegetable oil |
| 1 | onion, chopped |
| 3 | garlic cloves, crushed |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| 1½ tbsp | garam masala |
| 2 tsp | hot paprika, (more or less to taste) |
| 2 tbsp | tomato purée |
| 2½ cm | piece fresh root ginger, peeled and grated |
| 400 g | tin chopped tomatoes |
| 200 ml | coconut milk |
| 1 tsp | caster sugar |
| 650 g | chicken thigh fillets, trimmed of excess fat and cut into large chunks, about 6cm |
| Large handful fresh coriander, leaves roughly chopped, to serve |
| Heat the oil in a medium pan over medium heat and fry onions until soft, about 8-10min. |
| Stir in the garlic, cumin, coriander, garam masala and 1tsp paprika and fry for 1min until aromatic. Add the tomato purée and cook for a further min. Stir in the ginger, tomatoes, coconut milk and sugar. |
| Transfer onion mixture to the slow cooker and stir in the chicken and some seasoning. Cover with the lid and cook on Low for 6-8hr. |
| When the chicken is cooked and you're ready to serve, check seasoning and add more paprika to taste, if it needs a touch more spice. Stir in half the coriander, divide between four bowls and sprinkle with remaining coriander. Serve with rice, naan breads and mango chutney, if you like. |