To serve about 6-8:
2 tblsp olive oil
2 medium onions, finely chopped
4-5 garlic cloves, crushed or minced
about 1kg boneless, skinless chicken thighs
2 tsp turmeric
1 tsp ground ginger
1 tsp cumin seeds
2 small thin green chillies, finely chopped
100g creamed coconut
500ml water
salt and pepper
Method:
Stir-fry the onions, garlic and chicken pieces in the oil for about five minutes or until the onions is softened, and the chicken starting to change colour. Put in the slow-cooker pot (crockpot). Next, put all the spices and the chillies in the same pan, with the coconut and water. Heat, stirring gently, until the coconut has dissolved, the pour over the chicken. Season with a little salt and pepper.
Cover, then cook for about three hours on High, or 6 hours on Low, stirring about half-way through, as the chicken thighs break up into smaller pieces.
Serve with rice or naan, thick yogurt, cashews, chopped cucumber, raisins, etc.
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This recipe was adapted from the excellent book 'Slow Cooking Curries and Spicy Dishes
' by Carolyn Humphries). Although the recipe claims to be sufficient for a 6.5 litre crockpot (which mine is) I felt the quantities were on the small side; for this recipe I have doubled the amount of chicken, and increased one or two other ingredients. It would be fine for a smaller crockpot; however, next time I make this, I will double everything, using 2kg chicken. This would probably work in a conventional oven, cooked on low heat for about two or three hours, or even on the stove-top, although chicken thighs tend to be much more tender when cooked in a slow-cooker.
The original recipes uses a stalk of lemongrass, something I am unable to find, and fresh coriander which I don't like - so I left both out. It also uses cream, but I always prefer to use Greek yogurt.
The aroma while cooking is incredible!
5 comments:
phwarrrr that looks delicious...
i love reading (and sharing) recipes :) my friend and i just started a food blog
http://thebigstoveyear.blogspot.com and i home school my daughter - we LOVE it!
just wondering, you mentioned you use greek yogurt instead of cream for this recipie but I dont see it as one of the ingredients. So are we supposed to use cream/greek yogurt and if so how much and when do we add it in? thanks, a novice cook.
Thanks for the question! I just went and checked the original recipe and it said to stir three tablespoons of cream in just before serving. However, I prefer to serve yogurt separately so that people can stir it in - or not - as they wish. So at the end of the recipe I mentioned serving with thick yogurt, which is what I do. But you could serve with cream, or could stir either cream or yogurt in before the end. Most of these recipes are very adaptable depending on what you like :-)
Your right! the smell is simply delicious! I tried the chicken curry! Not too bad!
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