1/4teaspoonwhole black, brown or yellow mustard seeds
1whole star anise
1cupcanned crushed tomatoes
2/3cupsour creamor more, if desired
2over easy eggsoptional
Peel the onion and chop into ~ 1-inch chunks.
Put onion into a pot along with 1 cup of water and boil without a lid until almost all water has evaporated. Let cool for a bit.
Put ginger, garlic, turmeric, curry powder and chili powder together in a small bowl, add 3 tablespoons of water and mix with a spoon to make a paste. Set aside.
Transfer the boiled onion along with any remaining water into a food processor and process into a puree.
Heat a little bit of vegetable oil in a Dutch oven until shimmering.
Lightly season the chicken thighs with salt, then sear them on both sides in the hot oil.
Turn the heat down.
Move the chicken thighs over to one side of the Dutch oven and add fenugreek, cumin, coriander and mustard seeds to the other side. Fry the seeds for 4 - 5 minutes (the seeds need to sizzle but be careful not to burn them).
Carefully add the onion puree (be careful, this might splatter).
Add the star anise and the carrot.
Turn the heat back up and fry onion and carrot for 10 minutes.
Remove the star anise.
Add the spice paste and stir until you have a homogeneous mix.
Add crushed tomatoes, tomato paste and chicken broth and mix well. Let the mix come to a boil, then transfer to the slow cooker and cook on low for 3 hours.
Stir in the sour cream.
Serve the curry with naan or rice and sprinkle with cilantro.
For extra flavor and substance, fry one egg per serving either sunny side up or over easy and put it on top of the curry.
Slow Cooker Indian Chicken Curry https://thespicetrain.com/slow-cooker-indian-chicken-curry/