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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.
Add the chicken and cook for 3-4 minutes until just sealed.
Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
Stir to coat the chicken and cook for 1-2 minutes.
Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
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.
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).
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.
Sprinkle with coriander (cilantro) and serve with rice.