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Slow Cooker Curry Recipes

   
Aubergine and Potato Curry
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Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry


 

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Denise
Posted 2115 days ago
How much chicken stock would you put in. Only just purchased my first slow cooker lol. And I take it you would put it in last??
mickeymo1
Posted 2142 days ago
There does not appear to have any liquid in this recipe.
I would suggest that chicken stock is used to cover the curry while coocking
 

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

Slow Cooker Recipe

Tomato and Chicken Korma Curry

Tomato and Chicken Korma Curry

Tomato and Chicken Korma Curry is rated 2.9 / 5 based on 56 votes.

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

Ingredients

  • 12 oz (340g) Greek style yoghurt
  • 8 large chicken thighs cutlets
  • 5 oz (150g) Patak’s korma curry paste
  • 1 tablespoon vegetable oil
  • 2 onions that have been sliced
  • 2 large ripe tomatoes
  • 3 oz (75g) spinach leaves
  • ˝ cup of fresh coriander leaves
  • steamed rice
  • ˝ cup chicken stock (optional)

Steps:

  • Use a large glass/ ceramic bowl to combine yoghurt with curry paste. Add the chicken and coat with the mixture by turning. Cover with a plastic wrap and refrigerate for 30 minutes to completely marinate.
  • Use a stockpot to heat oil over medium high heat. A heatproof casserole dish could also be used in heating oil. Add onions and cook for five minutes until they turn golden.
  • Place chicken mixture, tomato, spinach and onion into the slow cooker.
  • Cook while covered for 6 hours. Continue with step four.
  • Place chicken in curry large serving bowl and top with coriander leaves. Serve with papadums and steamed rice.
  • Recipe End

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