Monday – Cottage Pie
Tuesday – Chicken Chow Mein with Prawn Crackers
Wednesday – Sausages, Champ, cabbage & roasted Butternut Squash
Thursday – Mushroom Risotto with Rosemary Flat Bread
Friday – Baked Cod with homemade chunky chips & mushy peas
Saturday – Big Fry up
Sunday – Mustard crust Roast Beef, Yorkshire Puddings, Roast potatoes, spring greens and Chantenay Carrots. Followed by individual sticky toffee puddings with Chantilly cream
This is my recipe for slow cooker curry. It is so simple and so fast and makes a really brilliant curry. Anyone I’ve cooked this for loves it, there are never any leftovers. This is more of a Chinese style curry, but it is easy to adapt to an indian one if you prefer, by just changing the type of curry powder. You can also change the meat and stock easily to suit your taste
Slow Cooker Curry
4 Skinless chicken breasts or 6-8 skinless thighs
2 onions chopped
2 cloves of garlic grated or minced
2 Tbsp medium curry powder
2 tsp light brown sugar
100ml chicken stock
100ml double cream or elmlea type substitute
1-2 tbsp Soy Sauce depending on taste
some plain flour
1-2 cups of frozen peas
Some people fry everything off first before adding to their slow cooker. I don’t simply because mine cooks from 0830 in the morning until about 6pm, so I am confident that everything is completely cooked through and piping hot. Obviously if you can’t do this then you should cook off your meat first.
Put chopped onions and garlic into the cooker
Slice your chicken and roll it in the flour
Add the chicken to the slow cooker
Add your curry powder and sugar
Add the stock and cook on high for approx 2 hours or until your meat has completely coloured.
Add the soy and cream, give it all a good stir and replace the lid, turn the heat down and leave it to it. You can give it a stir and a wee taste occasionally. Adjust the seasoning to your tastes, add more soy, sugar, curry powder.
About an hour before serving add your frozen peas.
This is a really easy recipe, your slow cooker does all the work. I just bung it all in my Breville and leave it to it. I also cook my rice in my Breville rice cooker, I stick it on about 20 mins before my hubby is due to get home. This recipe is so easy to adjust to your individual taste. As I said you can change the meat, stock, the type of curry powder and use coconut milk instead of cream.
If you like yours thicker, just mix some plain flour with a little water and stir it in slowly. Add more stock or cream if you want more sauce (this will make the curry weaker, so you might also need more curry powder).
I do believe that the best kitchen gadgets I ever bought were my slow cooker and rice cooker. I use my slow cooker constantly. I make soups, stews and casseroles that I can freeze to use for lunch. It has saved me an incredible amount of time.