Required for 4 people:
• 600 gr chicken thigh fillet, cut in pieces
• 100 ml of full-fat yogurt
• 5 cm ginger root, grated
• 50 gr almond shavings
• 4 tbsp garam masala
• 2 onions chopped
• 3 cloves of garlic, cut in pieces
• 3 green chillies, chopped
• 2 tsp cardamom
• 1 teaspoon of cinnamon
• ½ teaspoon nutmeg
• 1 packet of coconut milk
mix yogurt, ginger and 2 tablespoons of garam masala and let the chicken pieces marinate overnight. It is almost always the food for the next day with those slow cookers.
Grind 30 g of the almonds into a paste with a few tablespoons of water. Roast the rest of the almonds just brown. Fry the onion in two tablespoons of butter with some salt. Add garlic, chilies, cardamom, cinnamon, nutmeg and 2 more tablespoons of garam masala. Bake briefly and mash with a little water.
Now fry the chicken pieces in some oil. Add the spices, the coconut milk and the almond paste. Put it all in the slow cooker and let it stand there for a moderate (!) 5 to 7 hours.
Serve with rice, coriander leaves, diced tomatoes and the fried flaked almonds.