Method
1. Add yellow onion, garlic clove, ginger and extra virgin olive oil to the TM5 bowl
2. Chop with MC in place 5 sec, speed 5
3. Cook for 5 min, Varoma, speed 1
4. Then add tomato chutney to the sauce
5. Cook for 1 min, Varoma, speed 1
6. Then add crushed tomatoes, canned apricots, dried apricots, pink Himalayan salt flakes and chicken stock to the sauce
7. Cook for 5 min, 100°C, reverse speed 1
8. Add chicken thigh to a clean slow cooker bowl
9. Pour sauce into slow cooker bowl
10. Cook in slow cooker until cooked through - 3 hr
11. Garnish with cilantro
12. Serve with steamed rice