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Finely dice 1 large onion, finely chop 3 garlic cloves, peel and grate a 2 ½ cm piece of ginger. Put those in the slow cooker. Add 1 tbsp olive oil, 300g finely chopped ripe tomatoes, 1 tbsp garam masala, 1 tsp turmeric and paprika, ½ tsp chilli powder, 1 cinnamon stick, 4 cloves, 4 cardamom pods and 1 tbsp dried curry leaves and 8 chicken thighs (bone in, skin removed) into the slow cooker. Season and stir well. Put the lid on and cook on high for 3½ hrs.
Remove the lid and stir in 100ml coconut milk. Cook on high for another 30 mins. Spoon into bowls and sprinkle with a small handful of coriander leaves. Serve with warm chapattis.
