Heat a skillet over medium-low heat. Add 1 tbsp olive oil and sear the chicken on both sides. Remove and transfer to slow cooker.
Mince a one inch piece of ginger and chop the onion and garlic. Add 1 tbsp olive oil to the same skillet. Add onion, garlic, ginger, cumin, paprika, turmeric, coriander, and chilli powder. Fry for 1 minute, stirring well to combine. Stir in the tomato paste. Remove and transfer to slow cooker. Add the diced tomatoes and chicken stock to slow cooker. Stir, cover and cook on low for 4-5 hours until chicken is cooked through.
Stir in the cream and ground almonds and cook on high for 30 minutes. Scatter with cilantro and serve.
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