Add all of the ingredients listed under "masala sauce" to a blender and blend well.
Put the chicken and the freshly blended masala sauce into a slow cooker and cook 4-5 hours on low or until meat is cooked through.
Stir the coconut cream (or heavy cream) into the slow cooker and mix well. Cook for another 15 minutes on low heat.
Garnish with cilantro and serve.