Chicken Curry with South Indian Spices : Slow Cooker Recipe

" A slow cooker is the pinnacle of low-maintenance cooking. Place the ingredients inside, turn it on, and let it cook. Your only thought is how delicious that meal is going to taste. But some slow cookers have features which make them better suited to your specific needs than other models. To be happy with your purchase, you'll want those needs met.

The best slow cookers offer a consistent temperature through many hours of cooking. The warm setting must keep your food warm without letting it continue to cook. You'll want a capacity that can accommodate your family's needs, a removable inner pot that is easy to clean, and durable construction that will allow many long years of use.

Some slow cookers have programmable features that might be of interest. If you'd like a more in-depth look at these appliances, continue reading here" 

A suggestion for a slow cooker curry recipe which is packed with chicken, south Indian spices and coconut milk. The chicken thighs take on all the vibrant flavours and are beautifully tender, thanks to the slow-cooking, and the curry sauce is wonderfully fragrant. 

Ingredients

Serves Four

1 tbsp olive oil
1 large onion, finely diced
3 garlic cloves, finely chopped
2½ cm piece ginger, peeled and grated
300g ripe tomatoes, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp paprika
½ tsp chilli powder
1 cinnamon stick
4 cloves
4 cardamom pods
1 tbsp dried curry leaves
8 chicken thighs, bone in, skin removed
100ml coconut milk
small handful coriander leaves
Optional suggestions to serve
chapattis

cauliflower rice

Method

1. Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow cooker. Season and stir well. Put the lid on and cook on high for 3½ hrs.
2. Remove the lid and stir in the coconut milk. Cook on high for another 30 mins. Spoon into bowls and sprinkle with coriander. Serve suggestions, warm chapattis, cauliflower rice.
Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

Nutrition Per Serving

Carbohydrate 8g Protein 31.4g Fibre 3.3g Fat 24g

From an original idea here

Other Slow Cooker Recipes

Chicken Casserole, recipe here

Vegetarian Stew, recipe here

Dear reader, this blog is presented in a magazine style - we hope something for everyone. You will find a variety of articles, studies, thoughts, photographs, music and recipes! However, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan