** 20 foodies online **
 

Pressure cooker recipes
If you want to prepare meals in 15-20 minutes try our sister site: Pressure Cooker Recipes.
 
   

Try Our Top Rated Curry Recipes

 
Aubergine and Potato Curry
Spicy Beef Curry
Lamb Rogan Josh
Slow Cooked Lamb Curry
Thai Red Curry Chicken
Slow Cooker Butter Chicken Curry
Chicken and Mushroom Curry
Indian Beef and Tomato Curry
Cauliflower and Potato Curry
Chicken and Mango Curry
Malaysian Beef & Eggplant Curry
   
<All Curry Recipes>  
 

Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry


 

Guest Book:
Comments page 1 of 1
Click here to add a comment
Juliopem
Posted 138 days ago
Провеl 8;ка новогl 6; мода и базы
Mods by SwS
Kennethnaw
Posted 183 days ago
Amandaagoto
Posted 191 days ago
HeidiSkisk
Posted 193 days ago
ethnomusicology essay


http://brainfish.us
Panther
Posted 896 days ago
Hi Craig Wallace,
There are a few reasons that I can think of to answer your question about why fry food first if you are going to then cook it in your Slow Cooker.
1. Frying on HIGH heat will brown meat which then releases a delicious rich depth of flavour which is otherwise not obtainable when Slow Cooked alone.
2. Frying spice will release the trapped fragrance within the spices. If this is not done the intensity and true fragrance is not able to be released and instead a muted or dull flavour can be the result.
3. By heating the ingredients first, the overall cooking time is reduced as the Slow Cooker doesn't have to spend the first hour bringing up the fridge temperature of the ingredients to the required cooking heat.
4. Cooking meat first will seal all the sides of the meat, thus reducing loss of meat juices and will produce a more moist and succulent result and will prevent a dry stringy texture to the meat.
I hope this helps shed some light on your enquiry. Enjoy your cooking.
Panther
Posted 896 days ago
Hi Adele,
I think the 6OZ (180g) of Green Cardamom Pods actually should be 6OZ (180g) GREEK YOGHURT.
Felicity
Posted 1279 days ago
Very easy to make and tasted amazing
Adele
Posted 1438 days ago
It says that theres yogurt in this recipie but doesnt say how much,can someone help.????
Rinsche
Posted 1777 days ago
Delicious! A great success and so easy to prepare.
Craig Wallace
Posted 1827 days ago
Hello. Can i ask why you need to fry anything before you put it in the slower cooker? i thought the point was that you put it all in and cook it over 6 hours. Please excuse my ignorance as i am about to buy a slower cooker and use this recipe.

many thanks

Craig
mike
Posted 1896 days ago
very nice, a classic dish , washed down with a few pints of larger in front of the tv farting and burbing till your hearts content.
Sarah
Posted 2065 days ago
Secord recipe I've done for the slow cooker and it was lush easy to follow x
Mark
Posted 2099 days ago
1st slow cooker receipe I have used, and it worked out really well. Tasty dish that we would have again.
 

Slow Cooker Recipes > Curry Recipes
Slow Cooker Recipes > Poultry Recipes

Slow Cooker Recipe

Slow Cooker Butter Chicken Curry

Slow Cooker Butter Chicken Curry

Butter Chicken Curry is rated 3.0 / 5 based on 347 votes.

Print Recipe
Preparation time:
Slow Cooker Size 4L+
Serves: 4
Cooking time:

Ingredients

  • 4 large chicken thighs
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 1 tablespoon curry paste
  • 2 teaspoons curry powder
  • 2 teaspoons tandoori masala
  • 1 teaspoon garam masala
  • 1 onion diced
  • 6 oz (180g) pureed tomatoes
  • 400 ml (13 fl oz) coconut milk
  • 15 green cardamom pods
  • 6 oz (180g) green cardamom pods
  • salt

Steps:

  • Remove skin and bone from chicken and cut into bite sized pieces
  • Heat the butter and vegetable oil in a large frying pan.
  • Add chicken, onion and garlic and cook for about 10 minutes while stirring constantly.
  • Add the curry powder, curry paste, tandoori masala, garam masala and pureed tomatoes and stir until there are no lumps of the tomato.
  • Spoon the mixture into a preheated slow cooker.
  • Add the cardamom pods, coconut milk and yoghurt.
  • Cook on High heat for 4 to 6 hours.
  • Season with salt and remove the cardamom pods.
  • Serve while hot
  • Recipe End

    Thanks for visiting www.slowcookerrecipes.org.uk

     

     
    www.slowcookerrecipes.org.uk | Recipe Resources | Privacy | Disclaimer