Fried Nuts and Seeds Chicken Curry

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Fragrant with coriander and cinnamon, and enriched by coconut milk and fried nuts and sesame seeds, this is a special dish. The pale white sauce is lovely just pureed and spooned over the chicken, but for a more refined dish consider straining it for a velvety smooth mouthfeel.


  • ½ onion, chopped
  • 2 cloves garlic, chopped
  • 5 coins fresh ginger, chopped
  • 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs
  • 1 cup (about 130 g) nuts, such as whole almonds and/or whole cashews or halves and pieces
  • 1 tablespoon vegetable oil or ghee
  • 1 tablespoon sesame seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground cinnamon
  • teaspoon ground cloves
  • A few gratings of nutmeg
  • 1 (13.5-ounce/400-g) can coconut milk
  • Salt



Put the onion, garlic, ginger, and chicken in the slow cooker.

In a skillet or sauté pan, toast the nuts over medium heat, stirring, until just golden, about 3 minutes, then add the oil, sesame seeds, coriander seeds, cumin seeds, cinnamon, cloves, and nutmeg and stir until golden and fragrant, 1 to 2 minutes. Scrape into the cooker. Pour the coconut milk into the skillet and stir to scrape up any browned bits; bring to a boil, cook for 1 minute to reduce slightly, then pour into the cooker and add ¾ teaspoon salt. Cover and cook on low for 8 hours.


Using a slotted spoon, transfer the chicken to a serving dish. With an immersion blender, puree the sauce in the cooker. Season with more salt, if needed, then spoon the sauce over the chicken (ladle it through a sieve, if you’d like a smoother sauce) and serve.