Ingredients:

  • 5 lbs Boneless, skinless chicken thighs
  • 1 medium Yellow Onion, finely diced
  • 4 large cloves Fresh Garlic, minced
  • 1 tbsp Fresh Ginger, peeled and minced
  • 1 cup Chicken Stock (low sodium)
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly ground Black Pepper
  • 6 oz jar Medium Heat Curry Paste (e.g., Korma or Tikka)
  • 5 oz can Diced Tomatoes, undrained
  • 5 oz can Full-Fat Coconut Milk, unsweetened
  • 1 tsp Garam Masala
  • 2 tbsp Cornflour (Cornstarch)
  • 4 tbsp Cold Water
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1/2 Lime, freshly squeezed juice

Instructions:

  1. Prep the Ingredients: Finely dice the onion, mince the garlic and ginger, and trim the chicken thighs.
  2. Combine the Base: Place the diced chicken thighs into the bottom of the slow cooker. Sprinkle with salt and pepper.
  3. Add Aromatics: Scatter the chopped onion, garlic, and ginger over the chicken.
  4. Introduce Flavour: Add the curry paste, diced tomatoes (undrained), and the cup of chicken stock. Stir gently to mostly combine the sauce ingredients.
  5. Final Addition: Pour the full can of coconut milk and the Garam Masala over the mixture. Do not stir again unless necessary.
  6. Set the Cooker: Cover the crockpot. Cook on Low for 7-8 hours or on High for 3.5-4 hours.
  7. Shred the Chicken: Once cooked, use tongs or two forks to remove the chicken thighs from the sauce and place them on a cutting board. Shred the chicken coarsely, then return it to the sauce.
  8. Prepare the Slurry: In a small bowl, whisk together the cornflour (cornstarch) and cold water until smooth.
  9. Thicken the Sauce: Turn the crockpot setting to High. Pour the cornflour slurry into the sauce and stir continuously for 2-3 minutes until the sauce thickens slightly to a velvety consistency.
  10. Balance and Finish: Stir in the fresh lime juice. Taste and adjust seasoning (salt, pepper, or a pinch of sugar).
  11. Garnish: Ladle the curry into bowls and garnish generously with fresh chopped coriander.