Creamy Slow Cooker Chicken Curry

Preparation and Searing

1. Heat the neutral cooking oil in a large skillet over medium-high heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
2. Stir in the minced garlic and grated ginger, cooking for about 1 minute until aromatic.
3. Add the curry powder, ground cumin, ground coriander, turmeric, chili flakes, salt, and black pepper. Stir continuously for 30 to 45 seconds to lightly toast the spices without burning them.
4. Stir in the tomato paste to coat the aromatics, then remove the pan from the heat.

Slow Cooking

1. Place the bite-sized chicken thigh pieces into the bottom of the slow cooker basin.
2. Spoon the spiced onion mixture over the chicken.
3. Pour in the canned chopped tomatoes and chicken broth, stirring gently to combine everything and coat the meat evenly.
4. Cover with the lid and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is completely tender and cooked through.

Finishing the Curry

1. Stir in the full-fat coconut milk and fresh baby spinach leaves. Cover and cook on LOW for another 15 to 20 minutes, allowing the sauce to heat through and the spinach to wilt completely.
2. Stir in the fresh lemon juice to brighten the rich sauce. Taste and adjust seasoning with an extra pinch of salt or pepper if needed.
3. Garnish generously with freshly chopped coriander and serve hot with steamed basmati rice and warm naan bread.