Does anyone have a good curry recipe for the slow cooker?!
Hi Everyone! I am so boring when it comes to curries! Its always chicken, and it is always mild and creamy - i!.e!. Korma, Marsala, Pasanda etc!. Bearing in mind I cant east anything spicy - does anyone have any slow cooker recipes that fit my minimal tastes! Or anything else they recommend I try! (I could probably try another type of meat, but could never go spicy!)
Thanks!
JackieWww@FoodAQ@Com
Thanks!
JackieWww@FoodAQ@Com
Answers:
!.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg!. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1!. Cut the chicken breasts into bite sized chunks
2!. Mix the chicken with the ginger, garlic and yogurt!. Cover and marinade for 12 hours or in the fridge overnight!.
3!. Liquidise the chopped onion and red chillies, add a little water if you need to!. blend til smooth!.
4!. Heat the ghee/oil in a pan!.
5!. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat!.
6!. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes!.
7!. Add the chicken and the marinade and continue to stir fry for another 10-minutes!.
8!. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved!. Stir in the ground almonds!.
9!. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes)!.
10!. Remove from heat, add lemon juice and salt to taste!. Mix well!.
B oil some basmati rice with a cinnamon stick and saffron, drain and serve!.Www@FoodAQ@Com
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg!. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1!. Cut the chicken breasts into bite sized chunks
2!. Mix the chicken with the ginger, garlic and yogurt!. Cover and marinade for 12 hours or in the fridge overnight!.
3!. Liquidise the chopped onion and red chillies, add a little water if you need to!. blend til smooth!.
4!. Heat the ghee/oil in a pan!.
5!. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat!.
6!. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes!.
7!. Add the chicken and the marinade and continue to stir fry for another 10-minutes!.
8!. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved!. Stir in the ground almonds!.
9!. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes)!.
10!. Remove from heat, add lemon juice and salt to taste!. Mix well!.
B oil some basmati rice with a cinnamon stick and saffron, drain and serve!.Www@FoodAQ@Com
1 onion, thinly sliced
3 cloves garlic, minced
1 Tbsp!. grated fresh gingeroot
2" cinnamon stick
1 Tbsp!. curry powder
1/2 tsp!. crushed red pepper flakes
3-1/2 lb!. chicken, cut up
1/2 cup low sodium chicken broth
2 Tbsp!. cornstarch
2 Tbsp!. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup mango chutney
1/2 cup chopped peanuts
1/2 cup chopped coconut
Preparation:
Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot!. Rinse chicken pieces and pat dry with paper towels!. Arrange on top of onions and spices in crockpot!. Pour chicken broth over all!.
Cover slow cooker and cook on low for 7-8 hours!. Remove chicken and keep warm in low oven, covered!. Skim fat from crockpot!. Combine cornstarch and water in a small bowl!. Stir into juices remaining in crockpot!. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened!. Serve chicken with sauce and chutney!. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut!. 6 servings
Www@FoodAQ@Com
3 cloves garlic, minced
1 Tbsp!. grated fresh gingeroot
2" cinnamon stick
1 Tbsp!. curry powder
1/2 tsp!. crushed red pepper flakes
3-1/2 lb!. chicken, cut up
1/2 cup low sodium chicken broth
2 Tbsp!. cornstarch
2 Tbsp!. cold water
1/4 cup chopped cilantro leaves
1/2 cup sliced green onions
1/2 cup mango chutney
1/2 cup chopped peanuts
1/2 cup chopped coconut
Preparation:
Combine the onion, garlic, ginger root, cinnamon, curry powder, and red pepper flakes in 3-4 quart crockpot!. Rinse chicken pieces and pat dry with paper towels!. Arrange on top of onions and spices in crockpot!. Pour chicken broth over all!.
Cover slow cooker and cook on low for 7-8 hours!. Remove chicken and keep warm in low oven, covered!. Skim fat from crockpot!. Combine cornstarch and water in a small bowl!. Stir into juices remaining in crockpot!. Increase heat to high and cook, uncovered, for 15-20 minutes or until sauce is thickened!. Serve chicken with sauce and chutney!. Sprinkle with cilantro and green onions to serve, and serve with peanuts, and coconut!. 6 servings
Www@FoodAQ@Com
Lamb Picatte with Grilled Zucchini & Tomato Glaze
Lamb loins (cleaned of all sinew) 2
Zucchini (large) 3
Eggs 4
Parmesan cheese (grated) 2 tbsp
Plain flour 1 cup
Olive oil 200 ml
Parsley (finely chopped) 2 tbsp
Garlic (crushed) 2 cloves
Salt to taste
Pepper to tasteTomato glaze
Tomato juice 1 cup
Red wine 50 ml
Garlic (crushed) 1 clove
Olive oil 1 tsp
Salt to taste
Pepper to taste
Corn flour (dissolve in water) 1 tsp
METHOD
1!. Slice the zucchini into long strips; combine the olive oil with the crushed garlic and brush on to the strips of zucchini!. Season with salt and pepper and cook on a griddle pan!.
2!. While the strips of zucchini are cooking cut the lamb loin up into small medallions and flatten out with a mallet until about 1 cm thick!.
3!. Whisk up the eggs and add the chopped parsley, parmesan cheese and a teaspoon of the garlic oil!. Combine well!.
4!. For the tomato glaze fry a little garlic and olive oil!. Then add the tomato juice and season with salt and pepper, reduce slightly then add a little bit of corn flour to thicken slightly and some red wine!. Set aside for later!.
5!. Season the lamb pieces with salt and pepper and heat some olive oil in a pan, coat each piece of lamb with flour and then dip in the egg mix and place in the pan!. Cook on both sides 'til golden!.
6!. To serve, place some of the grilled zucchini in the middle of the plate with a piece of the lamb on top and continue to stack zucchini and lamb!. Drizzle a little of the tomato glaze around and garnish with a little basil oil and parsley!.
Makes 4-6 serves
Www@FoodAQ@Com
Lamb loins (cleaned of all sinew) 2
Zucchini (large) 3
Eggs 4
Parmesan cheese (grated) 2 tbsp
Plain flour 1 cup
Olive oil 200 ml
Parsley (finely chopped) 2 tbsp
Garlic (crushed) 2 cloves
Salt to taste
Pepper to tasteTomato glaze
Tomato juice 1 cup
Red wine 50 ml
Garlic (crushed) 1 clove
Olive oil 1 tsp
Salt to taste
Pepper to taste
Corn flour (dissolve in water) 1 tsp
METHOD
1!. Slice the zucchini into long strips; combine the olive oil with the crushed garlic and brush on to the strips of zucchini!. Season with salt and pepper and cook on a griddle pan!.
2!. While the strips of zucchini are cooking cut the lamb loin up into small medallions and flatten out with a mallet until about 1 cm thick!.
3!. Whisk up the eggs and add the chopped parsley, parmesan cheese and a teaspoon of the garlic oil!. Combine well!.
4!. For the tomato glaze fry a little garlic and olive oil!. Then add the tomato juice and season with salt and pepper, reduce slightly then add a little bit of corn flour to thicken slightly and some red wine!. Set aside for later!.
5!. Season the lamb pieces with salt and pepper and heat some olive oil in a pan, coat each piece of lamb with flour and then dip in the egg mix and place in the pan!. Cook on both sides 'til golden!.
6!. To serve, place some of the grilled zucchini in the middle of the plate with a piece of the lamb on top and continue to stack zucchini and lamb!. Drizzle a little of the tomato glaze around and garnish with a little basil oil and parsley!.
Makes 4-6 serves
Www@FoodAQ@Com
Jackie!.try leg of lamb or even trimmed rack of lamb!.A thick piece of beef sirloin or chuck would work to!. As far as your curry goes just tone down your hot spices, such as clove ,chili powders and ginger, not all masalas are hot, ckeck with your store manager!.Www@FoodAQ@Com
Curry Chicken-you put carrots, potatoes, chicken breast, and curry sauce, in the pot!. Try to find the curry sauce in cubes in Asian Market, they are good!. You cut up everything and put it in!. Yum, it so good!Www@FoodAQ@Com
this guy has loads of videos on cooking curries and stuff
http://www!.vahrehvah!.com/
also video jug is goodWww@FoodAQ@Com
http://www!.vahrehvah!.com/
also video jug is goodWww@FoodAQ@Com