[Heifer73]

Hi

Please can someone help with a slow cooker recipe for curry.  Step by step please.

Many thanks

[Poolfield2]

Try here

http://forums.moneysavingexpert.com/showthread.html?p=1332010#post1332010

or do whatever you would normally do to the point where you simmer it and then bung it in the slow cooker ti ltender

[noshed]

My fave is:
mince or stewing meat or chicken
Brown meat
Brown onions
Get jar of Pataks curry paste - best is Madras
Add extra chillie powder or chillies to browning onions with any spices you have - coriander, cumin etc. (Not vital)
Chuck meat into cooker.
Put a couple of dessert spoons of curry paste into the frying pan with the onions and stir, add a tin of chopped toms.
Put onioney mix on top of meat and add a bit of hot water - just enough to make it as sloppy as you would like to eat it.
Put lid on and go out for the day.
I cook mine for about 6/7 hours on low and it is great.
When you add fresh garlic, fresh chillies and fresh ginger it is better but just the paste and tomatoes is fine.
You can do exactly the same with a couple of tins of chick peas rather than the meat. Yum!

[Poolfield2]

Does steam come out of your ears when you eat it?

[noshed]

Not always but some yoghurt and cucumber sometimes helps

[Ice]

What kind of curry do you want?  Easy, out of a jar or fresh herbs and spices?  Lamb. beef, chicken?  Hot, medium or mild?

I've got loads of recipes for curry so just say your preference.

[matron]

What kind of curry do you want?  Easy, out of a jar or fresh herbs and spices?  Lamb. beef, chicken?  Hot, medium or mild?

I've got loads of recipes for curry so just say your preference.

Chicken, mild, fresh ingredients. 

(Sorry for the hijack but I want to know too).

[Elcie]

What kind of curry do you want?  Easy, out of a jar or fresh herbs and spices?  Lamb. beef, chicken?  Hot, medium or mild?

I've got loads of recipes for curry so just say your preference.

Chicken, mild, fresh ingredients. 

(Sorry for the hijack but I want to know too).

And while you are at it Ice, could you let me know how to change it to medium and hot please (what different ingredients would be needed?).

Thanks 

[Sue33]

oooh, can I have a hot one please 

[noshed]

I am conducting an experiment today. Last night I put some cut up chicken thighs (skinned) into a bowl with raw onion, garlic and a couple of spoons of madras curry paste mixed up with a bit of water.
I covered it and put it in the fridge.
This morning I tipped it into the slow cooker with a tin of chopped toms and some boiling water and set it on low.
Tonight I'll see if it's allright.
This means no frying when you're eating your muesli.
If this works I am a domestic goddess.

To alter the heat - add more chillie and/or ginger. To make it milder add yogurt and/or coconut milk.

[Poolfield2]

I must admit the smell of frying meat any time of the day is unpleasant to me but I REALLY can't stomach it first thing so if this works I'll be well pleased

[matron]

We are watching with interest Noshed. 

[Ice]

Chicken/beef/lamb Korma

2 lb chicken/beef/lamb cut into pieces
10 fl oz cream or natural yoghurt
1/2 tsp garam masala

Paste made in a blender

2 cloves garlic
1 inch root ginger chopped
1 3/4 oz blanched almonds
6 tbsp chicken stock
1 tsp ground cardamon
4 crushed cloves
1 tsp cinnamon
2 large onions chopped
1 tsp coriander seeds
2 tsp ground cumin
2 tbsp oil
s&p

Place chicken in a bowl with the paste, cover and refrigerate overnight.  Add some extra water or chicken stock as slow cooked food needs more than oven baked.  Place in slow cooker on low.  At the end of cooking add garam masala and cream/yoghurt.

Optional extras.  I grate in some creamed coconut and chopped coriander at the end.  Kormas are meant to be slightly sweet so add to taste if needed.

As for the chili question I tend to use the bog standard red and green supermarket chilies as I can be fairly certain of how hot they are.  If you want more flavour and less heat then remove the seeds and white membrane.  I like it hot so use the whole thing, seeds and all and almost double the recipe quantity.  If at the end of cooking it's still not hot enough throw in some dried chili flakes.

Of course, for the brave or foolhardy there is always the good old scotch bonnet.

[matron]

Thank you Ice. I will give that a go.

[Elcie]

Thanks Ice, I like it hot but will perhaps add some extra chilli to mine and the OH and son don't like it too spicy!