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Friday, October 22, 2010

Kashmiri Chicken (Slow Cooker)

I am just enjoying using my new slow cooker. I have made a few new dishes that I just prepare in the morning, pour everything into the slow cooker, lid on, switch to low and forgot about it for 6 - 8 hours. Here is a chicken dish that everyone in my family enjoys (except Matthew of course). The flavours are curry based and the chicken is so tender. I use a pestle and mortar to form the onion mixture into a paste and then fry for more flavour but I believe most dishes cooked in the slow cooker don't need this step. If time is a problem, just throw everything in, add the liquid and your done.

3 Chicken Marylands, cut into drumsticks and thighs cut in half)
2 tab plain flour
4 tablespoons Olive Oil
1 large Onion or 2 small Onions, chopped
3 cloves Garlic, grated
4cm piece Ginger, peeled and grated
1 teaspoon Fennel Seeds
½ teaspoon Chili Flakes or 1 small Red Chili, chopped
1 ½ teaspoon Coriander
½ teaspoon Turmeric
1 teaspoon Garam Masala
1 teaspoon cumin
1 cinnamon stick
2 tablespoon Tomato Paste
2 cups boiling Water mixed with 2 teas chicken stock
Basmati Rice to serve

1. Place flour in a large freezer bag, add chicken pieces and turn all around to coat with flour.
2. In a medium frypan on medium heat, add 2 tablespoons olive oil and when hot fry the chicken pieces until browned. Remove and place in the slowcooker.
3. In a pestle and mortar place onions, garlic, ginger, fennel seeds and chilli, pound lightly until a paste forms.
4. In the same medium frypan, add another 2 tablespoons olive oil, allow to heat up and add coriander, turmeric, garam masala, and cumin. Allow to fry up and mix with the oil. Then add the onion paste and cook a few minutes. Add the tomato paste and stir to combine. Add the water mixed with the chicken stock. Add the cinnamon stick. Allow to boil for 1 minute and then pour this over the chicken in the slow cooker.
5. Cook on low for 6 – 8 hours.
6. Serve on basmati rice

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