Add the chopped chicken thighs, brown onion, garlic cloves, ginger, curry paste, coriander, and 1 cup of chicken stock to the slow cooker. Stir to coat the chicken evenly in the fragrant curry base.

Cover and cook on high for 3 hours to allow the chicken to become tender and absorb the curry flavour.

After 3 hours, stir in the rinsed rice, sultanas or raisins, and remaining chicken stock (start with 600ml and add more if needed during cooking). Make sure the rice is well distributed and submerged in the liquid.

Continue cooking on high for another 1.5 hours, or until the rice is fluffy and the liquid has absorbed. Stir once or twice during this time and top up with a little extra stock if needed.

Serve warm, topped with a generous dollop of Greek yoghurt and extra coriander for freshness.