Begin by dicing one medium onion and slicing a few cloves of garlic and chili to your preferred heat level. Cut the chicken thighs into large chunks, ensuring uniform sizes for even cooking.

In a medium pan, heat a splash of oil over medium heat. Add the diced onion and sauté for about 5 minutes until they turn golden brown and translucent.

Stir in the minced garlic and sliced chili, cooking for an additional 2 minutes until fragrant.

Stir in a teaspoon of cumin, half a teaspoon of turmeric, and one tablespoon of curry powder along with a couple of tablespoons of tomato puree. Cook this mixture for about 2 minutes.

Carefully transfer the sautéed mixture into the slow cooker. Add the large chicken thigh pieces, one can of coconut milk, and a tablespoon of cornflour to the pot.

Cover the slow cooker and set it to cook on Low for 6.5 hours or on High for about 4 hours.

After the cooking time, remove the lid and give the curry a gentle stir. If you prefer a thicker consistency, mix one tablespoon of cornflour with a little water, then stir this into the curry.

Finally, mix in some chopped fresh coriander for an extra burst of flavor before serving.