Heat the butter in a frying pan. Add the onion and cook for about 5 minutes over a low heat.
Place the cooked onion into the slow cooker with the garlic, ginger, spices, crushed tomatoes,
tomato paste, lemon zest and 1 cup of the cream. Stir to combine.
Add the cubed chicken and cook on low for 4–5 hours.
In a cup combine the remaining cream with the cornflour and stir to make a paste.
Stir half of the cream paste into the slow cooker and leave, covered, for a few minutes to
thicken.
Add the remaining cream paste if needed.
Cook for another 15 minutes.
Serve with rice.
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