Heat 2 tablespoon Olive oil in a pan and add 650 g Chicken thighs. Brown for one minute each side then put in the slow cooker.
To the frying pan, add 4 Shallots, 3 Garlic clove and 30 g Fresh ginger and cook on a low heat for 2 minutes.
Add 1 teaspoon Cumin, 1 teaspoon Paprika, 1 teaspoon Ground turmeric, 1 teaspoon Ground coriander1 teaspoon Garam masala0.5 teaspoon Chilli powder and 1 tablespoon Tomato puree to the pan. Remove from the heat and mix well.
Add the shallot mix to the slow cooker. Add 400 ml Coconut milk and 100 ml Chicken stock.
Add 3 tablespoon Ground almonds, 2 tablespoon Desiccated coconut and 1 tablespoon Mango chutney. Mix well and cook on high for 3 hours.
Notes
Make sure the spices you are using haven't been sat in your cupboard for years. If you are using really old spices, they won't have much flavour and you will really notice a lack of flavour in the dish. Opened spices should be used within 6 months ideally.
You can use light coconut milk instead of full fat in this curry, but you won't get the same creamy flavour.
You can give this an extra protein boost by adding some quick cook lentils at the same time as the coconut milk.
Add some fresh coriander (cilantro) before serving to lighten it up a little.