Ingredients

The following ingredients have 6 Servings
  • 1.5kg whole chicken

Instruction

  • To make the paste, roughly chop the onion, garlic and ginger, and put into a small blender. Add the garam masala, spices, rapeseed oil, stock pot and 250ml cold water. Whizz for a few minutes until it forms a smooth sauce.
  • Freshly grate the creamed coconut block into the sauce mixture and stir well, making sure there are no lumps.
  • Put the whole chicken into a <a href="/recipes/tag/slow-cooker" data-original-url="https://www.goodto.com/recipes/tag/slow-cooker">slow cooker</a> and pour over the sauce, rub all over to make sure the chicken is well covered. Sprinkle over the seeds, lime leaves and chillies, cover and cook on low for 4 hrs until cooked through and tender. If you don&rsquo;t have a slow cooker, heat the oven to 140C, gas 1, put the ingredients in a deep casserole dish, then cover with wet greaseproof paper and pop the lid on.
  • Top with coriander and serve the curry with steamed vegetables, naan bread, poppadoms and mango chutney.