1.Place the yoghurt in a large bowl and stir in the ground spices. Add the chicken and stir through thoroughly. Marinate for at least 30 minutes (the longer the better, overnight is ideal).
2.Coarsely chop one of the onions and place in a mini food processor along with the ginger, garlic and almond meal. Process until a smooth paste forms, adding a little water if needed to bring the mixture together.
3.Heat oil in a large saucepan over medium-low heat. Thickly slice the remaining onion and cook for 10 minutes, stirring occasionally until onion is a deep golden brown and completely softened. Add the almond meal mixture and continue cooking for a further 2-3 minutes or until fragrant and the paste has dried out a little. Transfer to the bowl of the slow cooker.
4.Add the chicken mixture, whole spices, salt, coconut cream and ¾ cup (180ml) water and mix well. Turn the slow cooker onto the high setting. Cover with lid; cook until mixture comes to a simmer, about 1 hour. Remove lid; cook, uncovered, for 2 hours or until the curry has thickened, stirring occasionally. Taste and season with a little extra salt if desired.
5.Serve with rice, roti, cucumber and mint.
Suitable to freeze. Not suitable to microwave.Note