One of my favourite Dad-cooked meals is chicken curry. I can never get it just like Dad’s so I don’t try. This is an attempt at something different using a slow cooker.
- 4 Chicken thighs (skinless)
- 2 Potatoes (quartered, medium sized)
- ½ Cauliflower (broken into florets)
- 1 cup Frozen peas and corn
- 1 Tomato (diced)
- 500 mL Chicken stock
- 1 tablespoon Curry powder
- 1 dessert spoon Chilli preserve
- 1 tin Green peppercorns
- 270 mL Coconut cream
- 1 packet Microwave rice
To the slow cooker, heating vessel, add the chicken, potatoes, tomato, cauliflower, peas and corn plus the chicken stock, curry powder, chilli preserve and green peppercorns.
Place the cooking chamber into the slow cooker, seal the lid and set for 6 hours.
After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and empty the contents into a large wok and bring everything to a simmer to reduce the liquid.
When the liquid has reduced add the coconut cream and bring to a simmer and reduce to a creamy consistency.
Put the cooked rice into a bowl and add chicken and vegetables from the wok.
Store the rest of the curry for another meal.
Shoot a photograph and then eat the curry.
Wash the dishes and then write the recipe up.
Write a blog post and hope your friends on social media share the recipe and make you famous.
Frequently asked questions
Is curry better the day after?
Do you prefer cooking it in a slow cooker or in a pressure cooker?
It depends on how much time is available. I think the slow cooker, provides better flavour.
How much curry can you eat in one sitting?
I reckon I could eat two bowls of rice with half the curry in this recipe.
How will you prepare the leftover curry?
I will reheat it in a saucepan rather than reheat it in the microwave oven.