Well I made it tonight and it was gorgeous, rich and full of flavour. I also did a tofu version for Joanne and the kids, which they wolfed down, so it's a winner.
Claire was kind enough to let me share the recipe for everybody to try, so i have copied her instructions below:
Melt butter in a pan, add 2 thinly sliced red onions and cook for around 15 mins until softened and starting to caramelise.
Mince 3 cloves of garlic and grate 1 inch of ginger, Stir them into the onions and cook for a minute or two.
Stir in seeds from 5 cardamom pods, 1/2 tsp turmeric, a large pinch each of ground cinnamon, ground cloves and ground nutmeg.
Add 250ml of passata, or a can of chopped tomatoes works just as well, and about 250ml stock. Bring to the boil and cook for ten minutes until thickened. Season.
Add the chicken (you can use bone-in chicken pieces such as drumsticks or thighs etc, which works really well in the slow cooker, or diced breast meat which works a little bit quicker on the hob).
If using bone-in meat, simmer for about 45-50 mins on the hob, or three hours on high in the slow cooker.
If using diced breast meat, just cook the chicken through in the pan.
Meanwhile, hard-boil a couple of eggs. When ready, slice them into wedges. If using a slow cooker, pop the eggs into the pot and cook for a further 45 minutes. If cooking on the hob, simply stir the eggs through and simmer for the last few minutes of cooking.
Add the juice of half a lime and cook through for a few minutes, and garnish with coriander and freshly-sliced onion rings.
Eat, enjoy, etc.