Grease the inside of your medium-sized slow cooker with 3 tablespoons (45 ml / 1.5 fl oz) of the ghee or coconut oil. This prevents sticking and adds a layer of flavor.
In a large skillet, heat the remaining 3 tablespoons (45 ml / 1.5 fl oz) of ghee over medium-high heat.
Add the cubed chicken and cook until browned on all sides, about 5-7 minutes.
Transfer the seared chicken to the prepared slow cooker, then add the chopped onion and cauliflower florets.
Sprinkle the minced garlic, ginger, curry powder, cumin, turmeric, salt, and pepper over the in the slow cooker.
Pour the coconut milk over everything and give it a gentle stir to combine. Secure the lid and cook on LOW for 5 to 7 hours, or until the chicken is tender and cooked through.
Once cooked, ladle the curry into individual bowls.
Garnish generously with toasted almonds, sliced scallions, chopped tomato, and fresh cilantro before serving.
Don't skip browning the chicken! This step creates a deep, savory flavor base that you won't get from just adding raw chicken to the slow cooker.
