Slow-Cooked Chicken Curry
Deliciously simple slow cooked Chicken curry is easy to create from scratch, you can buy pre-made sauce, but if you have the time its well worth using fresh ingredients and creating it yourself, to your own tastes.
- serves 4
- -3 large Chicken Breasts
- -1 large onion
- -4 cloves of garlic
- -2 tablespoons of turmeric
- -1 large tomato
- -2 tablespoons of tomato puree
- -1 Bay leaf
- -2 green Chillis
- -1/2 teaspoon chilli powder (or to taste)
- -2 teaspoons of dried coriander
- -a handful of fresh coriander
- -2 teaspoons of gram Masala
- -2 teaspoons of Cumin
- -3 Cardamon seeds
- -small grating of fresh ginger
- -pint of chicken stock
This dish can be cooked from raw by adding the prepared ingredients into the slow cooker, but for best results, it is better to cook through lightly if you have the time.
Firstly, dice up the chicken into about 2-inch pieces and seal off gently in a pan over low heat.
Once sealed add the onions and garlic and gently sweat together. Once the onions are soft take off the heat and leave to one side.
Next, dice the tomato and add to the same pan along with, the turmeric, ginger, tomato puree, chilli, Garam Masala, Cumin, Cardamon seeds, chilli powder, dried coriander and a splash of water. This should produce a lovely aroma, cook this paste on a low heat to mature the flavour.
After you have simmered the paste for 3 minutes add the chicken, garlic and onions and coat it with the sauce. next, add the chicken stock and bring to the boil. Leave to simmer for 3 minutes.
Add the Bay leaf and leave in the slow cooker on LOW for 5-8 hours or HIGH for 3-4 hours. 5 minutes before serving, add the fresh coriander and serve with fluffy rice, poppadoms and Naan bread.