Monday, April 4, 2011

My experiments with Slow cooker series - Chicken Curry

Congratulation all of you, India WON the World cup.I watched the match after many years and it was a treat to our eyes.We celebrated with chicken curry.
 I don't like the taste of chicken we get in US when made into curry. So I usually do dry chickens which are better. I used the same method here and did not add any water to the curry and it turned out very well with good amount of gravy from chicken's own juices. The cooking times and amount of gravy  may vary a little depending on how much water and oil the chicken oozes out.Please make sure to drain water properly from chicken before using it.
Chicken Curry
Ingredients :
500 gms medium cut Chicken
1 Tomato
2 Tbsp Oil
1 Tsp Ginger Garlic paste
1 Tsp Jeera powder
2 Tsp Red Chilli powder
2 Tsp Dhaniya Powder
1 Tsp Whoe Jeera
a pich of Turmeric
Salt to taste
Take a wide microwavable bowl. Add chicken, ginger garlic paste, jeera powder,red chilli powder, dhaniya powder, turmeric,salt. Mix well and microwave for 4 minutes. 

In the slow cooker add oil , Jeera. Add the microwaved contents to the slow cooker and tomato, give it a good stir and let it cook for 3 to 3.5 hrs on High. Check after 3 hrs and if the chicken is well done, then turn it off, otherwise leave for about 0.5 hr more.
Mine is narrow based bottom, so the chicken peices at bottom tend to get overcooked if the water released by chicken is more. So I stir them well once in evey hour. It you have big slow cooker, that may not be an issue.
Serve hot with rice and roti.

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