Everyone has those days where they don’t feel like doing much but sitting in front of the TV and moving as little as possible.
This is where having a slow cooker comes in handy. All you need do is put everything in a pot, give it a stir, close the lid, press some buttons and wait for a couple of hours for a hot, home cooked meal.
The recipe is not only super easy, but it’s also pretty delicious. Just don’t forget to cook some rice, or defrost some frozen roti canai, or check to make sure your loaf of bread is still good to eat.
Ingredients
- 1kg chicken pieces (four drumsticks and four thighs, but feel free to use your favourite cuts)
- 40g (1/2 cup) chicken curry powder
- 1 ½ tsp (3) star anise
- ½ tsp (10) cloves
- ¾ tsp (8) cardamom
- 2g (1) cinnamon stick
- 210g (3) tomatoes, cut in half
- 45g ginger, peeled
- 28g (7 cloves) garlic, peeled
- 170g (1 large) red onion, quartered
- 520g (1 large) potato, peeled & quartered
- 35g (3 stems) coriander, chopped roughly into 5cm lengths
- 20g (1/2 cup) fried shallots
- 200ml coconut milk
- 120ml (½ cup) water
- 11g (2 tsp) salt
Methods
- Grate peeled ginger using a small holed grater.
- Using the flat of a knife or cleaver, squash the garlic cloves.
- Add all ingredients in your slow cooker except for coriander and fried shallots.
- Give all the ingredients a really good stir to make sure everything is thoroughly and evenly coated.
- After stirring, make sure your potatoes are at the bottom of the pot, so they will absorb the liquids and cook thoroughly.
- Set your slow cooker to cook for two hours on high temperature.
- Once the slow cooker is done, check to see that your potatoes are soft and cooked through. Cook for a little longer if necessary.
- Add in coriander and fried shallots, reserving about 1 tablespoon of fried shallots for garnishing.
- Stir coriander and shallots through the curry.
This article first appeared in butterkicap.com
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