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11 November 2013

Slow Cooked Curry

A proper winter warmer and so simple too. It's quite mild so it makes this dish ideal for all of the family, but you can of course alter it for a little more heat!


Ingredients

2 onions, diced
2 garlic cloves/tbsp garlic puree
1 heaped tbsp ginger
1 teaspoon chilli
800g chicken (breast or thighs work best)
1 tsp olive oil
30g butter
1 tsp fennel seeds
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
400ml chicken stock
1 tbsp sugar
Pinch of salt
80ml double cream

Method
  • Cook the chicken in a pan on a low heat with the oil for around 5 minutes then transfer to the slow cooker
  • Add the butter to the pan and once melted add the garlic, onion and spices. Cook for 5 minutes.
  • Add the sugar, salt and stock, bring to the boil and transfer to the slow cooker.
  • Cook on a high heat for 3 hours or a low/auto heat for 6 hours. Add the cream and mix through thoroughly before serving
  • Scoff!
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6 comments

  1. This is one of our favourite foods -yummy

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  2. Thanks for this. I've never done chicken curry before in the slow cooker. The recipe looks good.

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  3. thanks for this, what a great recipe for the slow cooker, I'll be giving this a go

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  4. this looks great must try!

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  5. Love to try this sumptious curry.

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