Slow cooker creamy chicken curry

Firstly apologies for not the most wonderful of photographs, its a quick snap taken before demolishing this dish and I was very hungry. I love my slow cooker but up until recently I hadn't made a curry in it, its so nice to return home from work with supper ready and just needing some rice to accompany it.

I used some of the last of the courgettes from the garden and also some other waifs and strays from the fridge too, along with some trusty chicken thighs and a tin of coconut milk.

What you need

• A Slow cooker
• Chicken thighs - chopped into bitesize chinks
• Onion - finely chopped
• Curry powder
• Mango chutney / bengali pineapple chutney
• Courgettes - cut into quarter slices
• Red pepper - cur into little chunks
• Handful of frozen peas
• Tin of coconut milk
• Strong chicken stock
• Salt and pepper

What you do

• Preheat your slow cooker
• Fry off the onion,pepper, courgettes and chicken 
• Place in slow cooker
• Add the curry powder, chutney, coconut milk and a little chicken stock
• Cook on slow for approx 6 -8 hours until the chicken is tender
• For the last 40 minutes of cooking add the frozen peas, turn slow cooker to high
• Serve with basmati recipe and poppadoms.

Keralan King prawn curry

Now that finally we have some warm weather I have a craving for a creamy fishy curry, this Keralan inspired curry is aromatic rather than hot hot spicy and is wonderful with any white fish or king prawns, using coconut oil and coconut cream or milk it tastes tropical and is ideal served on a warm summers evening in the garden. Quick to pull together and mostly from store cupboard ingredients it's a favourite in this household. The recipe is inspired both by a Nigella recipe and also Anjum Anand's Spice Tailor coconut curry.

Ingredients

• Firm white fish (hake or similar) or raw king prawns (1 large fillet or about 20 prawns)
• 2 tsp curry powder or tumeric ( I prefer curry powder)
• 1 tbsp coconut oil
• 1 large onion, sliced very finely into half rings
• 1 large fresh red chilli - de seeded and very finely sliced
• small piece of fresh ginger - peeled and grated
• Good pinch of freshly ground cumin
• Coconut milk or coconut cream ( I have used both and both work fine ) - 1 tin
• 1 tbsp tamarind paste (I got mine from Foxs Herb and Spices)
• Fish stock powder - about 1 good tsp ( I use Essential cuisine)
• Fresh coriander leaves to finish
• Sea salt
• Lemon or basmati rice to serve with

Method

• Firstly chop your fish into chunks if using and then marinate in some of the curry powder
• Melt your coconut oil in large frying pan and gently cook without colouring (tip sprinkle with a little salt as this makes the onions sweat rather than browning) until softened.
• Once the onions are softened add the finely chopped red chilli and the grated ginger, cook for a few minutes, then add the remaining curry powder, cumin and tamarind paste and cook for a few more minutes.
• Now add the coconut milk or cream to the pan and fish stock powder, if necessary add a little water to get your desired consistency of sauce, stir and simmer , taste for seasoning.
• Add the fish to the sauce and cook for a few minutes until cooked or your prawns are pink , do not over cook your fish, it only takes a few minutes to cook.
• Serve with rice and roti and serve sprinkled with fresh coriander.

Check out an earlier post for a roti recipe 

#BoothsCheers with The Spice Tailor

                                     

We lucky to have been invited to take part in #Boothcheers again, this time excitingly we have a very special guest, TV chef Anjum Anand who will be joining us to discuss Indian food and her delicious Spice Tailor range. 

In our lovely VIP parcel from Booths we also have received a bottle of Spice Trail Hungarian  Pinot Grigo / Irsai Oliver, wine specially blended to match Asian and pan asian food and a bottle of Wye Valley brewery HPA which again is a great match for spicy food.

Why not join in the fun ?