If you don't have a slow cooker you can make this in a lidded casserole and cook in an oven preheated to 150°C/130°C fan/300°F/Gas 2 for 2 – 3 hours, or until the chicken is tender and cooked all the way through.
Ingredients
Serves: 4-6
Prep time: 20 minutes, plus marinating
Cook time: 6 1⁄2 hours
- 8 free-range chicken thighs (bonein), skin removed
- 120ml (1⁄2 cup) double (heavy) cream
- Steamed rice, to serve
- Naan bread
- Handful of fresh coriander (cilantro), to serve
For the marinade:
- 400g (14oz) full-fat natural yoghurt
- Juice and zest of 1⁄2 lemon
- 1 tsp ground coriander
- 1 tsp paprika
- Salt & pepper
For the curry sauce:
- 40g (1 1⁄2 oz) butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, peeled and chopped
- 3cm (1 1⁄4 inch) piece of fresh ginger, peeled and grated
- 1 green chilli, deseeded and chopped
- 1 tsp cardamom pods, cracked
- 1 tbsp garam masala
- 1 tsp fenugreek seeds
- 1 tsp Kashmiri chilli powder
- 3 tbsp tomato purée (paste)
- 100ml (scant 1⁄2 cup) chicken stock
- Sea salt and freshly ground black pepper
Method
1. Put the chicken in a dish with all the marinade ingredients and leave to marinade for a tleast an hour or overnight.
2. Heat the oil in a frying pan (skillet), or with the sauté setting on your slow cooker. Gently fry the onion, garlic, ginger and chilli for 5–10 minutes until very soft. Add butter and thespices and cook for a minute until melted and fragrant.
3. Tip into a slow cooker (if using a frying pan) and add the chicken thighs in their marinade, tomato purée and stock. Season well and cook on low for 6 hours.
4. Carefully remove the chicken to a warmed dish (it will be very tender and falling apart).The sauce will look a little split at this stage but don't worry, it will come back together.
5. Either with the sauté function of your slow cooker or in a pan over a medium heat, reduce the sauce for 5–6 minutes until thickened nicely, then stir through the double cream. Bubble for a few more minutes until you have a rich creamy sauce. Return the chicken to the sauce and serve with rice and lots of fresh coriander scattered over the top.
6. Toast your store-bought naan bread over a flame for extra flavour and serve with coriander.
