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Export 8 ingredients for grocery delivery
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.
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