I make a mean chicken curry even if I do say so myself. Until Mediocre Mum started Slow Cooker Sunday, I must admit my slow cooker had been relegated to the shelf in the cupboard forgetting that it really was so versatile and not just about stews, but you really could make ANYTHING in it including cakes.
You may remember I made a chicken curry in the slow cooker a few weeks ago but this one kicks it’s ass (sorry, but it does) so why is that, and what did I do differently? I marinated my meat and cooked this in my griddle pan and added it to the slow cooker around 20 minutes before serving. I must say this was just as good as the takeaway and something I look forward to making again.
1 finely sliced onion
1 tbsp ghee
2 tsps curry paste
2 cans tomatoes
1 tbsp tomato ketchup
2 chicken stock cubes
50ml hot water from previously boiled kettle
1 chicken breast per person
1 tbsp tandoori powder
3 tbsps natural yoghurt
- Saute finely chopped onion in ghee in a large frying pan. When softened add curry paste (you can use any paste for this, ours was very spicy so only needs 2 tsps, but you can change according to your taste) and let the paste release it’s flavour
- Add cans of tomatoes, stock cubes & water and add lentils. Once bubbling decant into your slow cooker. We popped this on low for 6 hours.
- Add tandoori powder & yoghurt into a large bowl and mix
- Cut chicken in to pieces around an inch in size then add into the tandoori sauce & mix until coated then cover & leave in the fridge until you have an hour to go in your slow cooker
- heat a griddle pan until very hot, add a glug of olive oil and cook the chicken until cooked through, leave to rest on the side for 10 minutes then add to your chicken to the slow cooker for 20 minutes then you are ready to serve with fluffy rice, raita & naan.
Head over to mediocre mum for more slow cooking ideas