Slow cooker chicken karahi
An easy, slow-cooked chicken curry flavoured with turmeric, coriander, and fresh chilli
Ingredients
- 8 Chicken thighs On bone, skin on
- 1 tsp Coriander seeds
- 1 Thumb-sized Ginger piece (root)
- 1 Large white onion Chopped
- 4 Cloves Garlic
- 6 Tomatoes Chopped
- 1 tsp Turmeric (ground)
- 3 Green chillies De-seeded
- 6 Green chillies Whole
- 25 g Fresh coriander Chopped
- 450 ml Chicken stock
- 2 tbsp Vegetable oil
- 1 pinch Salt For seasoning
- 1 pinch Ground black pepper For seasoning
Instructions
- Toast the coriander seeds in a dry pan
- Place the garlic, turmeric, coriander seeds, chopped chillies, ginger, and 1 tbsp oil in a food processor or pestle and mortar, and blitz to a paste
- Season the chicken thighs with salt and pepper
- Using a sharp knife, deeply score the chicken thighs
- Rub the paste into the thighs, ensuring it covers them and goes into the score cuts
- Heat 1 tsp of oil in a large frying pan, over a medium-high heat
- Brown the chicken on both sides, around 4 - 5 minutes a side, then set aside
- Preheat your slow cooker
- Add the remaining 2 tsp of oil to the pan, and cook the onion over a medium heat, until softening and turning translucent
- Add the tomato and cook for 6 - 8 minutes, until soft
- Place the chicken thighs in the slow cooker
- Add the onion and tomatoes
- Fry the whole chillies for around 30 seconds to a minute, then add to the slow cooker
- Pour over the chicken stock
- Cover, and cook for around 6 hours on low/auto
- Before serving, add the chopped coriander, and season to taste
- Serve with pilau or plain rice