Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over a medium heat for 10 mins until lightly golden.

Stir in the tomato purée, spices, a little salt and the sugar, fry for 1 min until aromatic, then put the chicken back into the pan (with any resting juices) and add the coconut milk and a crumbled stock cube. Stir and bring to a simmer, then spoon into the slow cooker. Cook on low for 5-6 hrs until the chicken is tender and cooked through. Check that the curry isn't drying out and add a splash of water if needed.

Stir through the ground almonds and bubble for 10 mins to reduce, if needed. Scatter with flaked almonds and coriander, if using, then serve with rice or naans, if you like. We also like a spoonful of mango chutney on the side.