Step 1

Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.

Step 2

Add the chicken and cook for 3-4 minutes until just sealed.

Step 3

Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.

Step 4

Stir to coat the chicken and cook for 1-2 minutes.

Step 5

Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.

Step 6

Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.

Step 7

Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).

Step 8

If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.

Step 9

Sprinkle with coriander (cilantro) and serve with rice.