Slow-cooker chicken korma

• garlic cloves↗2
• ginger↗thumb-sized piece

  peeled

• onions↗2 large

  finely chopped

• vegetable oil↗2 tbsp tbsp
• skinless chicken breasts↗6

  cut into large chunks

• tomato purée↗2 tbsp tbsp
• ground cumin↗1 tsp tsp
• paprika↗1 tsp tsp
• turmeric↗1 tsp tsp
• ground coriander↗1 tsp tsp
• chilli powder↗¼-½ tsp tsp
• sugar↗2 tsp tsp
• chicken stock↗300ml ml
• double cream↗150ml ml
• ground almonds↗6 tbsp tbsp
• toasted flaked almonds↗

  coriander, basmati rice and naan breads, to serve (optional)

Step-by-step instructions

1. 1

   Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.

2. 2

   Stir in the tomato purée, spices, 1 tsp salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the stock. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through.

3. 3

   Stir through the cream and the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice and naans, if you like.