I got a slow cooker recently after seeing and tasting it’s benefits at a friends and have since made a few dishes, but the time came last night to invite Nige and Alison over to return the favour.
I think the slow cooker is ideal for a curry, the flavours are totally marinaded over a long time and the slow cooking of meat just makes it melt in the mouth. Using a slow cooker is also great if you go to work, you just prep the ingredients in the morning and come home to a house smelling of wonderful food that is ready to just dish up.
Disclaimer: The following is how I prepare the dish, I’m no expert and don’t claim to be! always wash your hands after preparing raw meat and never lick your fingers.
Chicken Tikka Masala – 6.5l Slow Cooker – serves 4-6
Do this before you go to work.
Cut 3-4 Chicken breasts onto cubes
Slice up 1 green and 1 red Pepper
Chop 3 small onions
Chuck it all into the slow cooker
Pour in 2 tins of chopped tomatoes
Sprinkle 2 tablespoons of frozen pre-chopped Garlic (or cut some fresh if you must)
Squeeze in half a tube of Tomato puree
Chuck in half a jar of Pataks Tikka Masala curry paste (a spice paste, not a sauce!)
A couple of glugs of Olive oil
Mix it all up
Set the slow cooker to low (need to leave it for at least 6-8 hours)
Optional: The above ingredients will make it mild at best so add 1 or more red chilli depending on how hot you want it.
Save some of the chopped onion and add to a pot of plain yogurt and mix in some mint sauce from a jar or freshly cut mint and chuck it in the fridge for later.
In the last 1 hour
Add freshly chopped coriander – 1 whole plant
Pour in a 300ml pot of single cream
Last 20 mins
Rince Basmati rice in cold water, add to pan of cold water and bring to boil
Shove some small Bhajee’s in the oven
Last 5 mins
Shove some toaster size nan breads in the toaster
Place slow cooker inner pot in the middle of the table and serve the rice with the Bhajees, bag of salad, Nan and Poppadoms with Mango