Slow Cooker Chicken Tikka Masala

This recipe is one of the easiest we've seen to make the UK's favourite curry - the chicken tikka masala.

Servings
4 servings

Ingredients

• Vegetable oil
• 250 grams Butter
• 2 Onions
• 4 tablespoon Tikka Masala Curry Paste
• 2 Red Peppers
• 4 Chicken breasts
• 400 grams Chopped tomatoes (1 tin)
• 4 tablespoon Tomato puree
• 2 tablespoon Mango Chutney
• 150ml Double cream
• 150ml Natural yoghurt
• Fresh Coriander (optional)

Directions

1. Roughly chop your onions and peppers.
2. Cut your Chicken breasts into cubes.
3. Put a high-sided frying pan on a medium high heat and add the butter with a little oil.
4. Gently fry the onions with a pinch of salt until soft
5. Add the peppers and curry paste to the pan and cook for a further 5 mintes.
6. Take the pan off the heat and add the chicken to the pan, stirring to coat well with the paste. Add the tomatoes and 100ml water and mix well. There is no need to cook the chicken all the way through at this point.
7. Add the contents of the pan to your slow cooker and cook on auto for 4 hours.
8. Remove the lid and add the mango chutney, cream and yoghurt, stirring well.
9. Just before serving, sprinkle over some roughly chopped fresh coriander (this is optional).

Great served with fluffy white basmati rice, with some lemon wedges for squeezing.

Slow Cooker Lamb Rogan Josh

This slow cooker lamb curry uses lamb shanks and the meat will just fall off the bone - delicious!

Servings
2 servings

Ingredients

• 200ml Soured cream
• 1 tablespoon Plain flour
• 2 tablespoon Cornflour
• 1/2 teaspoon Chili powder
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Ground ginger
• 2 Chicken stock cubes
• 4 Cardamon pods
• 400 grams Chopped tomatoes
• Ground nutmeg
• 3 Lamb shanks
• 300 grams Carrots
• 300 grams New potatoes
• 250 grams Button mushrooms (optional)

Directions

1. Slice your onions and carrots.
2. Get 2 bowls. In one, mix 4 tablespoons of water with the cornflour to make a paste. In the other, mix the soured cream with the plain flour.
3. In a saucepan, mix the chili powder, cardamon, coriander, stock cubes, ginger, tomatoes, nutmeg with 250ml of water and season to taste with salt and pepper. Bring to the boil.
4. Add the cornflour paste to the saucepan and stir constantly, keeping the mixture simmering for 2 minutes, then remove from the heat.
5. Stir in the soured cream and flour mixture.
6. Place the onions in the bottom of your slow cooker and lay the lamb shanks on top.
7. Pour your tomato mixture over the lamb and arrange the carrots, potatoes and mushrooms on top.
8. Cook on low for 8 hours.

Slow Cooker Chicken Curry

This is such an easy recipe, and because it is slow cooked it doesn't require any marinading.

Servings
5 servings

Ingredients

• 5 Potatoes
• 1 Green pepper
• 400 grams Chopped tomatoes
• 1 Onion
• 1 1/2 teaspoon Crushed chillies
• 2 kilogram Chicken thighs
• 1 tablespoon Ground Coriander
• 1 1/2 teaspoon Paprika
• Fresh ginger
• Salt
• 1/2 teaspoon Turmeric
• 1/4 Cinnamon
• 1/8 Ground cloves
• 250ml Chicken stock

Directions

1. Peel the potatoes and chop them into chunks
2. Chop the onion and green pepper
3. Place your chopped veg in the bottom of your slow cooker and layer the chicken on top.
4. Combine the chopped tomatoes, coriander, paprika, ginger, chilli, turmeric, cinnamon and cloves, stir in chicken stock and season with salt to your taste.
5. Pour into your slow cooker, covering the chicken.
6. Cook on auto for 6-8 hours.

Serve with rice.

Creamy Chicken Curry

Deliciously creamy recipe and oh so easy!


Servings
6 servings


Ingredients

• 2 kilogram Chicken drumsticks
• 4 Garlic cloves
• 2 Large onions
• 4 tablespoon Curry paste
• 2 tablespoon Tomato Paste
• 1 can Coconut cream

Directions

1. Add your chicken to a large bowl. Add the curry paste and mix well to coat every bit of the chicken.
2. Add the mixture to your slow cooker.
3. Slice the onions and chop your garlic.
4. Put a frying pan on a medium high heat and lightly fry the onions and garlic until lightly coloured.
5. Stir in the tomato paste and pour the contents of the fry pan into your slow cooker.
6. Pour the coconut cream to the slow cooker.
7. Cook on auto for 6 hours.

Serve with rice.