Recipe – Slow Cook Family Chicken Curry

Curry is apparently now our favourite food, it’s certainly mine! This is a scratch-cook curry so you will need all the spices but it is worth it for that authentic taste. You can swap chicken for lamb shoulder for a deeper, more rounded flavour. It is medium in strength, halve the starred items if you want a mild curry.

For 4-5 people you will need:

  • 1 teaspoon cardamom seeds (from around 5 pods)
  • 1 teaspoon fennel seeds
  • 4 gloves garlic
  • 1 large or 2 medium red onions
  • 40g ginger
  • 1 tablespoon tomato puree
  • Tin of chopped tomatoes
  • 200ml chicken stock
  • 1 teaspoon curry powder *
  • 1 teaspoon chilli powder *
  • 1 teaspoon turmeric *
  • 1 teaspoon ground coriander *
  • 1 teaspoon ground cumin *
  • 1 teaspoon garam masala *
  • 500g skinned chicken breasts, diced
  • 1 green pepper
  • Handful fresh coriander (optional)

If using a slow cooker, put this on the top heat setting. If using a pot, place on the stove on a low settling.

Roughly chop the onion, garlic and peeled ginger. Whizz this in a small food processor, or finely chop if you don’t have one. Toast the cardamom and fennel seeds in a large deep pan for one minute. Then add the onion mix with a little oil and fry until lightly brown.

Mix the curry powder and chilli powder with the tomato puree and a splash of water to make a paste. Add this to the pan and stir it into the veg. Then pour in the tin of tomatoes and stir. Add the remaining spices, plus salt and pepper, and stir well. 

Roughly chop the pepper. Pour in the chicken stock and the pepper, stirring again. Simmer for five minutes, then pour this into your slow-cooking pot.

Reglaze the pan with some oil and add the chicken, coating it in the remaining juices. Once lightly brown all over, add this to your pot, cover and cook for at least four hours. A slow cooker would take a minimum four hours on high or seven hours on low. On a hob, use the second lowest heat setting for four hours, or put the pot in the oven at 100 degrees for the same time.

Just before serving, add the coriander and stir. Serve with rice, naan bread and any accompaiments your family like.

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