According to the Energy Saving Trust, a slow cooker is one of the most energy-efficient kitchen appliances, and hands-free cooking makes meals easy.
Casseroles and stews are the most popular slow cooking recipes, but you can also prepare a delicious curry this way.
Curry distributor Joe Wicks (@thebodycoach) who has teamed up with Asda to create quick, healthy and budget-friendly recipes. The curry contains all the best flavors of takeaway without the calorie-rich ingredients.
This chicken curry promises “creamy” and “delicately spiced” results, with enough nutrition for four to six servings.
It’s also versatile, so you can swap out the carrots for other seasonal root vegetables that you can add to the slow cooker from the start, like squash, sweet potatoes, or parsnips.
Method
Curry cooking is slow and hands-free, but it only takes minutes to prepare. First, mix the flour with the turmeric and curry powder in a large bowl.
Season and toss in the chicken to coat, then add the coconut to the slow cooker. Stir in the seasoned chicken, cover with a lid and let it cook on medium heat for five to six hours until the meat is tender.
The curry should be turned off when the chicken is falling apart and the sauce has thickened a little.
As for serving the curry, microwave the carrots and peas according to package directions, then stir through the contents of the slow cooker.
Cook the rice until fluffy and steamy, then serve with a creamy chicken curry. While it’s best enjoyed hot from the slow cooker, leftovers taste great with this recipe.
Stuff leftover curry into wraps with salad and mango chutney, or use on top of potato for lunch.
