1-First Step: Prep the Aromatics and Protein Trim and cut 500 grams of boneless chicken breast or thighs into cubes, then season lightly with salt. Finely chop 2 medium onions, mince 1 tablespoon of garlic, and grate ½ tablespoon of ginger. This quick prep sets the stage for a rich base, ensuring even cooking in your slow cooker.

2-Second Step: Build the Curry Base Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the chopped onions until soft and transparent, then add the minced garlic and grated ginger, cooking for about a minute until the raw smell fades. Stir in 2 tablespoons of curry powder and sauté for 30 seconds to release its aroma, being careful not to burn it.

3-Third Step: Combine and Slow Cook Transfer the curry base to your slow cooker and add the chicken cubes, ¼ cup tomato paste, 2 teaspoons Kashmiri red chili powder or paprika, salt to taste, and 400 ml full-fat canned coconut milk. Mix everything well and cook on high for 3 hours or on low for 5 hours. For a different approach, you can try stovetop preparation by adding a splash of water to the pan after the base, then adding the chicken and cooking on high heat for 5 minutes before adding the coconut milk and other items, covering and simmering on low for 12-15 minutes.

4-Fourth Step: Finish and Serve Once done, garnish with chopped coriander leaves. This method creates a creamy, flavorful dish with about 15 minutes prep and a total time of around 4 hours and 10 minutes. Remember, the nutritional info per 100g includes 454 calories, 14g carbohydrates, 30g protein, and other details like 33g fat and key vitamins, making it a balanced choice.