Slow Cooker Butter Chicken

~1 cup uncooked cashews
2 tsp curry
2.5 tsp coriander seeds
.5 tsp chili powder

Fry in pan until starts smoking. Remove into bowl

8 chicken legs
Brown in same pan. Put into crock. Pour cashew mix over chicken.

1/4 c butter
2 tsp paprika
1 tsp dried ginger
3 tsp garlic in a jar
pinch of cinnamon and cardamon
1 small onion
3/4 water
1 vegetable bullion cube
1 small can tomato paste
1/2 c sour cream
1 can evaporated milk
1 tsp vinegar
1 tsp Rooster hot Thai sauce
1/2 tsp salt

Melt butter, cut onion into small bits. Add all ingredients to crock, roughly in order of of the recipe. Stir. Leave in fridge overnight to marinate. Put into crockpot base and heat on low for about 8 hours. Serve over rice.