Don’t have a slow cooker? To make this on your stovetop, cook as directed using a large saucepan over high heat to cook chicken for 10 minutes; continue as directed from step 2, then add back the chicken to cook through over medium heat for 20 minutes.
1.Heat half the oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook chicken, turning, for 10 minutes until browned all over; remove from cooker and set aside.
2.Heat remaining oil in cooker. Add onion; cook for 5 minutes or until softened. Stir in turmeric, chilli, cumin, coriander, ginger and garlic; cook, stirring, until fragrant. Return chicken to cooker with tomatoes, coconut milk and stock; season. Cook, covered, on low for 4 hours or until chicken is tender and falling off the bone.
3.Just before serving, make pineapple sambal. PINEAPPLE SAMBAL: Place ingredients in a small bowl; stir to combine.
4.To serve, divide chicken, tomato and sauce among bowls; top with sambal.
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