A delicious flavour and soft texture develops throughout the hours...it's the magic of a slow cooker. This recipe uses the KitchenAid Artisan Slow Cooker.
Ingredients
1.5kg skinless chicken thigh fillets
2-3 teaspoons korma curry paste
Salt and pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
500g all purpose potatoes, cut into large cubes
2 carrots, peeled and thinly sliced
1 stick celery, sliced
1 tablespoon plain flour or rice flour
1 cup water with 1 chicken stock cube dissolved
2 cups tomato passata
1 cup frozen green peas (optional) added in at the last 15 minutes of the cooking
Method
For best results use the KitchenAid Artisan Slow Cooker
Smear the chicken pieces lightly with the curry paste and season well with salt and pepper. Set aside
Heat a large frying pan over a medium heat. Add the oil and heat gently
Add the onion, potato, carrot and celery. Cook for a few minutes to soften, stirring occasionally. Remove from the pan and add to the slow cooker
Add the chicken pieces to the hot pan and brown well on both sides. Sprinkle over the flour and turn over each piece of chicken
Add the chicken stock/water and tomato passata, stir and bring to the boil
Pour the mixture into the slow cooker. Season well with salt and pepper. Cover with the lid. Cook for 6 hours on medium
Add peas (if using) for the final 20 minutes of cooking time
Serve topped with roasted cashews alongside rice and pappadums if desired
Tips & Hints
For best results when cooking meat/chicken, always brown the ingredients in a frying pan first. This locks in the flavour and produces a true slow simmered look and flavour, be sure to remove all the sauce, juices and bits from the bottom of the frying pan to the slow cooker
