The Teaspoon Chicken Curry.

Details:     Prep Time = 25 minutes.       Cooking Time = 6-8 hrs       Serves= 4

tsp chicken curry 5    tsp chicken curry 6

I’m getting better at curry I understand currys take preparation and its all about the time spent frying the spices that gives the best flavor.  I thought I would try make a easy one. Hence the  name ‘the teaspoon curry’ it is simple to remember as tsp of each spice is all you need to know and it works.

Due to dark nights drawing in my finished photo is a little too dark, it doesn’t do it justice, add that  to the the fact that the only camera I have is  my Iphone. I think I may need to invest in a camera.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more less use as little as you can.tsp chicken curry
  • 1.5 inch fresh ginger. Grated
  • 3 Cloves Garlic Crushed (or chopped finely).
  • 500g Chicken chopped into chunks.
  • 2-3 Onions chopped finely.I used 1 large and 2 sm this needs a lot of onion to make the sauce.
  • 2 Hot bird eye chillies. deseeded and chopped fine.
  • 1 Medium red chilli. deseeded and chopped fine.
  • 1 tsp of each of the following:
  • Turmeric,
  • Coriander,tsp chicken curry 2
  • Cumin,
  • Garam Masala,
  • Methi Seeds,
  • Cumin seeds.(lightly crush the cumin seeds).
  • 8 vine ripe tomatoes.  Quartered.
  • 1 large carrot grated.
  • extra chillies for the top, (optional we love them as I can make Neil’s dish hotter than mine and if you have guests they can add them or leave them.)

tsp chicken curry1 tsp chicken curry 4

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Rub the ginger and garlic all over the chicken. Leave for at least 30 minutes or overnight to marinate.
  2. Heat the oil in a large heavy sided frying pan medium high heat, Add the onions and fry until soft add the chilli, stir well and add the tsp spices. Turmeric, Coriander, Cumin, Garam Masala, Methi Seeds, Cumin seeds. This is the important bit work the flavors spend time making sure its all aromatic, cook the spices well. keep it moving get this right your curry will be amazing.
  3. Add the tomatoes season and break down in the frying pan pushing the tomatoes into the onion to make the sauce. Once broken down put into the slow cooker/ hot pot and turn on low.
  4. Brown the chicken in the pan then stir into the sauce in the slow cooker/hot pot.
  5. Stir in the carrot.
  6. Pierce the extra chillies and add to the top of the dish. Cook on low for 6-8 hrs.

I serve this with basmati rice, raita and home made roti.

 

NB: This is posted under Milk/Egg/Soya/Gluten free, and Paleo. For Gluten free and paleo serve with rice only.

 

To make this a healthy recipe that may also aid  in weight loss also read http://www.hotpothoney.co.uk/healthy-bites-in-the-slow-cooker/

 

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Posted in Chicken, Curry, Dairy Free, Egg Free, Gluten Free, Healthy Bites, Mediocre - Fry Something, Paleo, Soya Free
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