Can I cook a curry in the slow cooker? And how?!
Answers: Me and my boyfriend love chicken tikka korma curry. But I always cheat and use Pataks sauce in the jar. I want to make my own or something thats similar. We dont like anything too hot though. Any easy recipies, and where can you get the unusual spices from that I would need to make a nice curry. I want to prepare it the night before and cook it all the following day so when we get home from work its done! Thanks
chicken korma
recipe version 1.4
version 2.0 is now available
see The Curry House Cookery Book
Description
The korma is a mild creamy curry.
I have had a fair amount of feedback on my korma recipe from visitors to The Curry House and, as a result, the original korma recipe went through a number of revisions. You can now find my definitive version in The Curry House Cookery Book. This recipe, however, is the final revision of the "Mark I" version.
if you have a newer slow cooker that can do stove top as well as cooker it is a one pot dish. i tried it with once the first step was done i just added everything else and set it to high for a hr then low for about 4
Ingredients
2 chicken breasts, skinned and cut into approx. 1 inch pieces
1 tablespoon vegetable oil or ghee
1 inch piece cassia bark
2 cardamon pods
two thirds of a batch of Basic Curry Sauce
quarter teaspoon hot chilli powder
half teaspoon concentrated tomato purée
salt to taste
4 tablespoons double cream
1 tablespoon finely chopped creamed coconut
Method
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.
?David Smith
go to The Curry House home page
? 1996 - 2004 David W Smith
if u want good taste make in slow and only in kadai with kadi patta (leave)
I do it all the time, but I buy premade curry powder because we have so many kinds available in the U.S. and they're all good. Spices aside, spray your crockpot with cooking spray first...it will be easier to clean. Put all your ingredients in the crockpot...we like cut up chicken (no skin or bones and no need to cook first) and vegs. Mix together one can of coconut milk (unsweetened) and as much curry powder as you like from a teaspoon to a tablespoon, depending on heat. Pour over your ingredients. Cook on low for 7-8 hours. It's very good served with jasmine rice.
ok do this
its very ad hoc so bare with me, i rarely follow recipes.
1 - In a hot frypan cook the meet quickly till it has just browned then take it out. Also cook onions at this stage.
2 - for 3/4 of the sauce use coconut cream, the other 1/4 use normal cream. (add to slow cooker)
3- add meat and desired amount of paste in. Now is a good time to put your veges in.
4- add some water (1 cup around)
5- let it boil down slowly a low heat.
ok, the trick to avoid making a spicy stew but a proper curry is that you need to FRY the chicken and with the SPICES first before cooking it in a slow cooker. throw the chilli and spices to a little bit of oil and fry it first. Once you smell the spices, put the chicken in and fry it together with the spices. Only after that, then you can put it in the slow cooker.
For preparation for cooking the curry on the night before. Make sure after everything is done, you bring the curry to boil (IMPORTANT: DO NOT STIR THE CURRY) then switch off and go to bed. That way, the curry won't spoil easily.