Making a curry in the slow cooker has to be the easiest way to do it. Perfect for busy days when you want to spend time with the kids, or out having fun, and not standing at the stove keeping an eye on how things are progressing.
Made with chicken from Andrew Gordon, butchery and fine foods store in Chattan Place, Aberdeen.
This is a luxurious and indulgent recipe that also sneaks in some vegetables to unsuspecting kids.
You could increase the white part of the leek, onions and carrots to suit your own needs. It’s nice to use meat from butchers in Aberdeen to support my local industry, and I think the recipes taste so much better when you know where the meat is coming from.
If you want to find out more about Andrew Gordon and his butchery, you can find him at:
Facebook: http://www.facebook.com/Andrewgordonbutchery
Twitter: @aberdeenbutcher
- 450g rice
- 4 large chicken breasts
- 2 chicken stock pots
- 1 tin good quality coconut milk
- 1.5 pints water
- 2 level teaspoons cumin
- 2 level teaspoons coriander
- 1 level teaspoon ground rainbow peppercorns
- sea salt to taste in korma and rice
- 2 small or 1 large onion
- 1 finely grated carrot
- 1 finely chopped leek
- Measure out 450g of basmati and wild rice. Leave in suitable pot for cooking later.
- Dice the chicken breasts and place them in a thick bottomed pan on the stove to seal the meat.
- Add the chopped onions, leek and carrot to the chicken and lightly fry for a couple of minutes.
- Add the cumin, coriander, rainbow peppercorns, a sprinkling of sea salt and continue to cook while gently mixing for another few minutes on a low heat.
- Put 1.5 pints of boiling water into your slow cooker. Add the chicken mix and fold in a tin of coconut milk.
- Pop on the lid and leave for 8 hours on low, or 4 hours on high.
- When you are ready to serve, thicken the korma if required by adding a little cornflour dissolved in milk, and stirring gently until it thickens.
- Twenty minutes before you plan to eat, put your rice into a large saucepan of boiling water.
- Add salt if desired and bring to the boil.
- simmer the rice for 12 – 15 minutes.
- Remove from heat, drain, fluff up with a fork and serve immediately with your korma.
Good quality meat makes any meal worth eating…