Step 1

Turn the slow cooker to the High setting to heat up. Put the onions, curry paste, turmeric and flaked almonds into a food processor. Add 100ml/3½fl oz water then whizz until the paste is very smooth. Scrape the paste into the slow cooker.

Step 2

Stir the chicken pieces into the paste mixture. Add another 200ml/7fl oz water and cook on Low for 6 hours or on High for 3 hours, until the chicken is really tender and the sauce is thick and golden.

Step 3

Stir in the cream and sultanas, if using, and cook for another 15 minutes on High.

Step 4

Taste the curry and season with salt and pepper. Scatter with the reserved flaked almonds and serve with rice or bread.