7 chicken thighs skinned
1 large onion diced
1 teaspoon of turmeric
1 teaspoon of salt
2 teaspoons of ghee
1 teaspoon of chilli flakes
6-8 curry leaves
1 tablespoon of apple cider vinegar
4 green chilli peppers sliced lengthwise
Handful of chopped coriander
In a bowl marinade the chicken with the salt, & turmeric and let sit for 30 minutes.
Heat the ghee in a large frying pan and sear the chicken about 2-3 minutes on both sides.
Then transfer to the slow cooker.
In the same pan used for the chicken fry the onions once the onions have softened add the chilli flakes and combine well add a teaspoon more of ghee if needed.
Then add the curry leaves and stir.
Then add the apple cider vinegar, chilli peppers, & coriander.
Continue to fry for 2-3 minutes then transfer to the slow cooker add to the chicken and stir to combine.
Cook on high for 2-3 hours or low for 5-6 hours.
Serve with rice and chapati garnish with fresh coriander.