4 hours 15 mins or 35 mins Instant Pot (+30 mins marinade time)

NutritionSortLoading...
Loading...

600 g chicken thighs (roughly chopped)

150 ml natural yoghurt

2 tsp cumin

1 tsp mild chilli powder

1 tsp mixed spice

1½ tsp turmeric

1 tsp ground ginger

1 tsp salt

400 g coconut milk (full fat)

1 large white onion (chopped)

3 garlic cloves (crushed)

2 tbsp tomato puree

3 tbsp ground almonds

2 tbsp desiccated coconut

3 tbsp sultanas

1 chicken stock pot or stock cube

175 ml hot water

2 tbsp corn flour

1 tbsp mango chutney (heaped spoon)

2 tbsp oil

1 tbsp chopped almonds (to serve)

Select allAdd

1. In a bowl mix together the yoghurt, cumin, chilli, turmeric, ginger, mixed spice and salt, then stir in the chicken thighs. Cover and place in the fridge for at least 30 minutes.

2. Heat a little oil in a pan over a medium heat, and add the marinated chicken, chopped onion and garlic. Ensure the meat is sealed (approximately 2 minutes), then transfer everything to the slow cooker.

3. Sprinkle the cornflour, ground almonds and desiccated coconut over the mixture in the slow cooker. Add the tomato puree, mango chutney and 2 tablespoons of sultanas.

4. Dissolve the chicken stock in the hot water and add to the slow cooker, along with the coconut milk. Stir well, ensuring the sauce is completely combined, then cook on high for 3 hours or 6 hours on low OR set the Instant Pot to the Manual setting and set the timer to 5 minutes, wait until the natural release cycle is complete (about 10 minutes).

5. Serve the curry sprinkled with the remaining sultanas and chopped almonds.