Eating and Drinking > Cooking, Storing and Preserving

Tried and tested slow cooker curry ?

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Lardman:
I have the curry munchies but I just can't makes the time to sort it properly at the moment. Does anyone have a tried and tested, sure fire, slow cooker curry recipe ?  my attempts have been - rather meh. Lamb, chicken,  beef or even veggie not fussed ,just nothing with a creamy base.

If I don't get a hit soon , I'll have to buy a supermarket ready meal  :ohmy:  ::)

sunshineband:
Funny you should ask this question Lardman as it is something we have been experimenting with recently and there are some pointers available as a result:

1. Don't overcook it, as overcooked meat doe snot have a good texture. 5hrs was enough for chicken, for example, and about 8 for beef. haven't done lamb, that next on our list when we get home (away in wettest Wales right now and using the s/c a fai bit

2. Fry the onions and spices as usual and brown the meat for the best flavour. We use normal recipes. Having some spices and maybe extra onions to fry and add before serving livens it up a bit too, and allows any correction of heat to your own taste... obviously upwards ..

3. Anything like yoghourt or cream add shortly before serving to avoid is separating and looking unpleasant

4. Use about a third of the liquid you would normally. If it is too runny though cook on high for a while with the lid off

5. Adding a veg like potato does also help thicken up the sauce, or rolling the meat in cornflour before frying helps too.

6. If you want to add green veg like peas or spinach, put them in for the last ten to fifteen minutes

Hope that helps a bit.  :D

Eblana:
I bought a slow cooker last week because I am home alone at the moment and when I come in from the plot I am so hungry that I am either only having sandwiches or ordering takeaway.  I am hoping to start leaving stuff in the slow cooker and have it ready when I come in from the plot.    Thankfully I read Sunshines response because I assumed that you used normal recipies and put all the liquid in, will cut back on the liquid and see how it goes.

New shoot:
This is a curry with coconut milk, so Lardman may not like it, but Tadpole's recipe here for red curry is a winner in our house  :D

Slow cooker in Cooking, Storing and Preserving - Page 2 of 3

Lardman:

--- Quote from: Eblana on April 13, 2018, 10:50 ---I am hoping to start leaving stuff in the slow cooker and have it ready when I come in from the plot.   

--- End quote ---

I love mine so much I bought another one  :D It does the "sunday lunch" meat most weeks and a normally a few casserole type meals during the week.  I think they're wonderful for those of us of an age where chewy meat isn't much fun anymore.

If you're not a veggie, I can recommend just lobbing a whole medium chicken in breast down for 8 hours on low, no other messing needed. You'll get 2 real meals from the breasts and plenty of chicken pickings for other things, like pie, curry or pasta.

I just can't get the cohesion right in the currys, they just taste like spicy meat, nothing wrong with them just not what I'm after  :blush: Your findings Sunny were about the same as mine, the problem being prep time again, If I had time to brown meat and fry onions Id do my standard curry using the base sauce.  I need a lob it in and leave it meal.  :( It also has to hold well incase I get caught up for an hour or 2 at ML's and don't get back on time.

Im not a big cream curry fan and I've had to buy the curry paste ( don't worry I went in a disguise) but ML thought it would be worth a go, so who am I to argue.  :lol:

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