Everyone loves a good curry and this is my favourite recipe when the boys come round…It takes a while but is easy to prepare, can be done well in advance and tastes great…
| Fantastic Slow Cooked Chicken Curry |
Recipe Type: Main Course
Author:
Prep time: 1 hour
Cook time: 8 hours
Total time: 9 hours
Serves: 6
There aren’t many slow cooked chicken recipes around -but I think this one is the business! Leave the bones on the thighs for extra flavour – once it’s been slow cooked for 8 hours, the meat will just fall away…
Ingredients
- 12 boned chicken thighs (skinned, bones left in!)
- 6 red onions (roughly chopped)
- 3 bell peppers (optional)
- 6 fresh tomatoes (quartered)
- A punnet of mushrooms (roughly chopped)
- A tin of quality chopped tomatoes
- 2 hot green chilies (at least) -seeds in
- 4 tablespoons crushed garlic
- 4 tablespoons crushed fresh ginger
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon coriander
- 1 teaspoon whole cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon good curry powder
- Pinch of salt
- 1 tablespoon oil
- 25g unsalted butter
- 2 bunches fresh coriander
Instructions
- Toast the whole cumin and coriander seeds in a dry pan then remove
- Heat the oil in a large pan (E.g. Creuset casserole pot)
- Add the ginger, garlic, onions and toasted cumin and coriander
- Once sizzling, add the butter and rest of the spices and stir thoroughly to coat the onions
- Turn down the heat to minimum and cover with a heavy lid
- Finely chop the stalks of one of the bunches of coriander and add that to the onions
- Leave to simmer for half an hour, stirring occasionally. If it sticks, add a few drops of water to loosen
- While the onions are cooking, skin the chicken thighs and score them, leave the bones in! Put them into a large bowl.
- Roughly Chop the mushrooms, quarter the fresh tomatoes and put them all into the large bowl with the chicken.
- Roughly chop a bunch of coriander and add that into the bowl too.
- Once the onions have cooked, leave to cool then add to the large bowl
- Mix all the ingredients thoroughly in the bowl
- Cover the bowl and leave overnight in the fridge (if possible!)
- Put the entire mix into the slow cooker and cook on low for 8 hours, mixing occasionally if possible
- OPTIONAL – Half an hour before the end, chop the bell pepper into large slices, blacken on a gas hob and add to the curry
- Remove the lid of the slow cooker half an hour before the end to let some of the juices evaporate. I usually give it a bit of a “mash” too just to thicken the sauce and bring everything together.
- Serve in a balti dish garnished with the coriander leaves left over from chopping the stalks earlier
- Serve with rice, nan breads, mango chutney, lime pickle, mint raita, poppadoms and any other good stuff!
