3 tbsp (30 g) unbleached all-purpose flour

1 tbsp garam masala

1 tsp ground cumin

1 tsp curry powder

3 lb (1.3 kg) skinless, boneless chicken thighs, each cut into 4 pieces

1/2 cup (65 g) cashews

1 onion, chopped

4 cloves garlic, chopped

1 jalapeno pepper, seeded and chopped

1 tbsp chopped fresh ginger

2 tomatoes, seeded and diced

3/4 cup (180 ml) 35% heavy cream

2 tbsp (30 ml) tomato paste

3/4 cup (180 ml) plain Greek yogurt

Cilantro leaves, to taste

Salt and pepper

In the slow cooker, combine the flour and spices. Add the chicken and toss to coat with the flour mixture.

In a small food processor or with a mortar and pestle, finely grind the cashews.

Add the nuts and the remaining ingredients, except for the yogurt and cilantro, to the slow cooker. Season with salt and pepper. Cover and cook on Low for 4 hours. It can be maintained on Warm for up to 4 hours.

When ready to serve, stir in the yogurt. Garnish with cilantro leaves. Serve with Indian-Style Pilaf and naan bread.

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