Slow Cooker Chicken Korma - cooking recipe

Ingredients

2 tablespoons oil
8 chicken thighs (boneless, skinless, cut into cubes, about 2 pounds in total)
2 onions, finely chopped (plus extra to garnish)
1 -2 green chili (seeded and finely chopped)
1 inch fresh gingerroot (peeled and finely chopped)
5 tablespoons korma curry paste
1 cup coconut cream (or coconut milk)
1 1/4 cups chicken stock
2 tablespoons ground almonds
1 small bunch fresh cilantro
3/4 cup plain yogurt
2 tomatoes, diced
salt and pepper

Preparation

Preheat the slow cooker if necessary. Heat the oil in a skillet, add the chicken a few pieces at a time until they are all in the pan, then fry, stirring, until golden. Remove the chicken from the pan with a slotted spoon and put it in the slow cooker pot.
Add the onions, chilies, ginger and curry paste to the pan and fry, stirring, for 2-3 minutes. Pour in the coconut cream or milk, stock, and ground almonds. Tear half the cilantro into pieces and add to the sauce with a little salt and pepper. Bring to a boil, stirring, then spoon over the chicken.
Cover with a lid and cook on low for 6-8 hours. Stir the korma, then ladle it into bowls, top with spoonfuls of yogurt, the tomatoes and extra raw onion and the remaining cilantro torn into small pieces. Serve with warm chapattis.