Slow Cooker Chicken Curry

I have been waiting for trying my hand at the "Crock Pot" slow cooking technique for a while now, this weekend i bring to you a tastier, healthier and more flavorful version of the regular Chicken Curry.
This one's going to spoil you for regular stove cooking forever.


Ingredients

• Olive oil
• 1.5 Kgs Chicken (preferably boneless)
• 4 medium sized tomatoes
• 1 large onion (finely sliced)
• 300 gms tomato puree
• 2 tablespoons black peppercorns
• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 regular sized cinnamon stick
• Salt and pepper to taste + for the marinade
• 5 crushed garlic cloves
• 1 tablespoon finely chopped and crushed ginger
• 2 tablespoons ginger garlic paste
• 1 tablespoon red chilli powder (Or according to taste)
• 2 green chillies, finely chopped
• 2-3 dries
• Fresh coriander for garnish

Method

1. Marinade the Chicken with 2 tablespoons of olive oil, salt, pepper, ginger garlic paste, red chilli powder and green chillies. Leave it to rest for at least 2 hours.
   
   
2. Heat some oil in a non stick griddle pan (a regular non stick pan would do too), and put in half of the garlic and ginger and cook for around 45 seconds to a minute. Then, add the marinated Chicken and cook till its golden brown on all sides.
3. Once the chicken is done, remove it from the pan and keep it aside.
   
4. Heat some more oil in the same pan and put in the rest of the garlic and ginger along with the black peppercorns, cumin seeds, coriander seeds, dried red chillies and the cinnamon stick and cook for about 45 seconds
5. Now, add the onions and cook for 5-6 minutes, or till they soften.
   
6. Meanwhile switch on the slow cooker and heat some oil in it. Once the onions are cooked, transfer then to the slow cooker and add the chopped tomatoes. Cook for about half an hour, stirring once every 15 minutes.
7. Now add the tomato puree, salt and pepper and the juices from the chicken pan and cook for around 1-1.5 hours or until the tomatoes have been nicely incorporated with the puree and have a thicker consistency.
8.  At this point, add the already cooked chicken and cook for another hour and a half or until the meat becomes tender and starts to fall of the bone. 
9. Garnish with fresh coriander and serve hot with parathas or rotis.