This restaurant favourite is easy to achieve at home. It’s a great get-ahead dish for a dinner party and you can easily double the quantities if you are cooking for a larger group.
The slow cooking of this chicken ensures that you are rewarded with a very tender curry. Chicken thighs are cooked in a creamy tomato base, that's heavily spiced, which guarantees you and your family are treated to a highly flavoursome curry that's melt in the mouth delicious! Frying your spice mix before adding it to the slow cooker pot, means that you get the most flavour out of your curry.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
6 hrs 20 mins
Total Time:
6 hrs 40 mins
Cal/Serv:
550
Ingredients
8
cardamom pods
1tsp.
fenugreek seeds
2tsp.
cumin seeds
1/2tsp.
cayenne pepper
1tsp.
ground turmeric
2
garlic cloves, crushed
21/2
cm piece fresh root ginger, peeled and grated
40g
butter or ghee
2
onions, finely chopped
400g
tin chopped tomatoes
1Tbsp.
mango chutney, plus extra (optional) to serve
650g
chicken thigh fillets, fat trimmed, cut into 3cm pieces
1
cinnamon stick
125ml
double cream
Large handful fresh coriander leaves, roughly chopped
Directions
Step 1With a pestle and mortar, bash open cardamom pods. Pick out seeds and discard husks. Add fenugreek, cumin, cayenne, turmeric, garlic and ginger to the mortar, and grind into a rough paste.
Step 2Heat butter or ghee in a large pan and fry onions over medium heat for 15min, stirring occasionally, until tender. Add the spice paste and cook for a few min until aromatic. Stir in the tomatoes, then transfer to a blender and purée until smooth (alternatively remove from heat and purée with a stick blender).
Step 3Transfer sauce to the slow cooker and stir in the mango chutney, chicken, cinnamon stick and some seasoning. Cover with the lid and cook on low for 6hr until the chicken is tender.
Step 4Remove and discard the cinnamon and stir through the cream. Check seasoning and sprinkle with coriander. Serve with rice, naan breads and mango chutney, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
