Thermy + Slow Cook Curry

CHICKEN AND VEG SLOW COOK CURRY.

Hi Guys,

Meg’s and I have just picked up from scoopon a cooking class and meal at an indian kitchen. So I have been looking for a curry the last couple of days to get me in the mood. I have called this one the boring name of Thermy + Slow cook curry because there really are not limits for the protein you can use. It is a mild balanced curry and would go brilliant with Prawn, Fish, Lamb, Beef, Chicken or Chick pea and of course just simply Vegetable. For tonight I have done a Chicken and Vegetable version. So that is the recipe below but from the sauce base you can add anything you like to the slow cook part of it. So it’s really a pantry staple recipe.

INGREDIENTS: 

 

SAUCE:

1 Onion

3 Cloves Garlic

1 Red Chilli (or 1tbsp fresh chilli paste)

30g Ginger

2 tsp Cummin

2 tsp Ground Coriander

Fresh Coriander Leaves (about a handful + garnish)

1/2 tsp Tumeric

1 tsp  Salt

1 tin Chopped Tomato

1 tin Coconut Cream

SLOW COOK PROTEIN:

500g Chicken Breast (Diced or Sliced)

1 Medium Sweet Potato

2 Medium Potatoes

2 spring onions

1/2 Cup Broccoli Florets

Handful Baby Spinach

1 Cup frozen Peas

TZATZIKI 

1 Lebanese Cucumber

150g Plain Yogurt (Greek or normal)

Salt and Pepper to taste

1 Clove of Garlic

SERVE OVER BASMATTI RICE AND WITH NAAN BREAD (SEE EDC BOOK FOR RECIPE) 

METHOD:

 

  1. Add Onion, Garlic, Ginger and fresh Coriander Leaves to the TM and blitz for 5 seconds, Speed 6.
  2. Scrape down sides of bowl and repeat  if required.
  3. Add Oil and Sauté 5 minutes, Varoma temp on speed 1. Leave the MC off.
  4. Add dry spices and salt and cook again for 5 minutes, Varoma temp on Speed 1. Again leave the MC off.
  5. Add Tomato and Coconut Cream and cook again for 5 Minutes, Varoma temp on Speed 1 – This time have the MC in place.
  6. Whilst the sauce is cooking prepare slow cooker. Add the Chicken, and chop and add the sweet potato, potato and spring onion. If you want you can brown off chicken first but it’s not essential.
  7. Pour the sauce over the chicken and veg into the slow cooker and cook On HIGH for at least 4 hours. 
  8. After about 2 hours cooking time add the Broccoli heads.
  9. Once you turn off the slow cooker add the Frozen Peas and spinach and stir through. (The heat of the slow cooker and mix will be enough to cook the Peas and wilt the spinach)

SIDE DISHES:

TZATZIKI:

  1. Chop the cucumber down the middle and into quarters – You can de-seed it or leave it whole.
  2. Add the garlic, cucumber and yogurt to the TM Bowl and blitz for 5 Seconds on Speed 7.
  3. Scrape edges of the bowl and repeat if required.
  4. Taste the mix and season as required. Pop it into a serving dish. You can also pop a drizzle of olive oil over it to finish.

TIPS:

  • Like I said earlier your imagination is the only limit for this curry! If you were using prawn I would probably do the veg and curry sauce and then just pop the prawns in towards the end so that they aren’t over cooked.
  • I wish I had a can of Butter Beans in the pantry – they would have been included – so if you want to add a bean but butter bean on top of the list/
  • Serve on rice with the tzatziki, a sprinkle of fresh coriander and Naan bread. I cheated and purchased a pack of naan, but next time I will make my own!
  • Hubby just informed me it’s even BETTER for lunch the following day and has given it a massive thumbs up!
  • Don’t chop the sweet potato, potato and spring onion too small you want it to maintain it’s shape as best as it can after 4 hours in the slow cook.
  • Is definitely one you can batch cook and freeze the left overs for quick little meal in the freezer!
  • When you are making the tzatziki you will have to judge the amount of yogurt to the size of the cucumber. You may need a little more or less than the 100g.
  • And of course if you didn’t want to slow cook this you can add the protein and veg to the TMX and cook on a reverse + speed soft setting for the amount of time required to properly cook the protein. I just love the way the flavour develops when it’s left to slowly cook.
  • I didn’t have a chilli on hand but I always have some Chilli paste from the squeeze tube and works just as well.

Chilli Paste – Plus you can add extra when you serve for those that like it a little more fiery!

Thermy all ready to chop Onion, Garlic, Coriander and chilli!

The mix ‘Before the slow cook’

ENJOY!!!

Make sure you come back and let me know how you mixed it your way!!!

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3 Responses to “Thermy + Slow Cook Curry”

  1. Vicki
    October 30, 2011 at 6:11 pm #

    Kind Cass dropped this in for my husband and me. ABSOLUTELY DELICIOUS! Will have to make myself soon.

  2. Deb
    March 23, 2012 at 11:40 am #

    In the middle of making, smells good however spices stuck to bottom of tmx…no amount of oil required advised I had to guess, feel like I guessed oil amount wrong

  3. July 3, 2012 at 9:24 am #

    I’d say 2 tablspoons of oil Deb

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