Slow Cooker Sundays | Garam Masala Chicken Curry
Hello and happy Mother's Day!
I was lucky enough to be given a slow cooker for my Birthday last week, so I'd like to welcome you to my new feature:
Slow Cooker Sundays!
Sundays for many, are lazy days. For me, they're gardening and shooting days. (Cameras, not guns!) Either way, if you're curling up on the sofa with a film, or if you're working through your chores, you may not really have the energy or time to cook dinner by the end of it.
That's exactly why I've fallen in love with my new slow cooker. I can stick it on in the morning, then go outside and potter 'til dusk and come inside for a tender meal that warms the soul. Who couldn't fall in love with that?
So, here's the first of my Slow Cooker Sundays recipes, a fabulous curry that is so simple to make but magnificently tasty. As this recipe is designed for using a slow cooker, start it in the morning if you want to have it for supper. This makes your day easy-peasy as you can bung it all in and leave it all day. It can still be made by a normal method on the hob - just adjust your simmering time accordingly.
Garam Masala Chicken Curry
Serves 4
Prep 15 mins
Cook 7 hours
What to do:
Prep 15 mins
Cook 7 hours
What you will need:
2 tbsp chilli & garlic oil
1 red onion
1 red pepper
3 skinless chicken breasts
1 medium potato, peeled
2 handfuls cup mushrooms
1 medium dried red chilli
1 tin chopped tomatoes
2 tbsp creme fraiche
2 tbsp red wine
2 tsp grated fresh ginger
2 tsp chopped fresh coriander
2 tsp mild curry powder
2 kaffir lime leaves
2 tbsp garam masala powder
1 tbsp ground turmeric
1 tbsp cornflour
salt and pepper, to taste
1 red onion
1 red pepper
3 skinless chicken breasts
1 medium potato, peeled
2 handfuls cup mushrooms
1 medium dried red chilli
1 tin chopped tomatoes
2 tbsp creme fraiche
2 tbsp red wine
2 tsp grated fresh ginger
2 tsp chopped fresh coriander
2 tsp mild curry powder
2 kaffir lime leaves
2 tbsp garam masala powder
1 tbsp ground turmeric
1 tbsp cornflour
salt and pepper, to taste
What to do:
Switch your slow cooker on to the high setting. Pour the chilli & garlic oil into the crockpot while it is preheating.
Next, finely chop the onion then chop the vegetables and chicken into medium-small pieces. Drop everything into the slow cooker as you cut it and stir every now and then to mix it all up.
Put all the other ingredients in to the crockpot except for the cornflour, and give it a good stir. Pop the lid on and leave to cook for 7 hours, or until the potatoes are soft and everything is cooked through. Stir at regular intervals, every couple of hours or so.
At around the 6 hour mark, if the sauce needs thickening up, mix the cornflour with a dash of water in a separate bowl until it forms a white liquid, then stir into the curry. Turn the cooker to low and leave to simmer for another hour or so, or until you are ready to eat.
Serve with pilau rice, naan bread and a sprinkling of fresh coriander.
Next, finely chop the onion then chop the vegetables and chicken into medium-small pieces. Drop everything into the slow cooker as you cut it and stir every now and then to mix it all up.
Put all the other ingredients in to the crockpot except for the cornflour, and give it a good stir. Pop the lid on and leave to cook for 7 hours, or until the potatoes are soft and everything is cooked through. Stir at regular intervals, every couple of hours or so.
At around the 6 hour mark, if the sauce needs thickening up, mix the cornflour with a dash of water in a separate bowl until it forms a white liquid, then stir into the curry. Turn the cooker to low and leave to simmer for another hour or so, or until you are ready to eat.
Serve with pilau rice, naan bread and a sprinkling of fresh coriander.
Thanks for reading today,
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