Slow-cooked chicken curry
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
180
MINUTES
CUISINE
COURSE
Main
Method
Melt the butter in a pan on medium to high heat, and add the olive oil.
Coat the chicken pieces in one tablespoon of garam masala, one tablespoon of curry powder, and one tablespoon of paprika. Season with salt and pepper.
In a frying pan, brown the chicken pieces in batches until golden.
Add the peppers, onion, ginger, garlic, courgette, and tomato and cook for four to five minutes on a medium heat until softened.
Then add the remaining spices, tomato purée, and flour and combine all the ingredients.
Pour in the stock and coconut cream (or coconut milk) and bring it all to a simmer.
Season to taste, and place in the slow cooker on medium heat for two to three hours.
Remove the lid slightly for the last 30 minutes to thicken the sauce.
Cook the rice as per the packet instructions. Garnish with chopped coriander, and enjoy.
Ingredients
200g rice of choice
1 tbsp olive oil
20g butter
3 chicken breasts, diced
3 peppers, diced
1 large onion, diced
1 inch ginger, grated
3 garlic cloves, minced
1 courgette, diced
2 tomatoes, quartered
1 tbsp tomato purée
1 tbsp flour
250ml coconut cream or coconut milk
250ml chicken stock
Handful fresh coriander, roughly chopped
Salt and pepper
2 tbsp garam masala
2 tbsp curry powder
2 tsp paprika
Method
Melt the butter in a pan on medium to high heat, and add the olive oil.
Coat the chicken pieces in one tablespoon of garam masala, one tablespoon of curry powder, and one tablespoon of paprika. Season with salt and pepper.
In a frying pan, brown the chicken pieces in batches until golden.
Add the peppers, onion, ginger, garlic, courgette, and tomato and cook for four to five minutes on a medium heat until softened.
Then add the remaining spices, tomato purée, and flour and combine all the ingredients.
Pour in the stock and coconut cream (or coconut milk) and bring it all to a simmer.
Season to taste, and place in the slow cooker on medium heat for two to three hours.
Remove the lid slightly for the last 30 minutes to thicken the sauce.
Cook the rice as per the packet instructions. Garnish with chopped coriander, and enjoy.
