My hubby loved the sauce. LOVED the sauce. Has asked me to make it again. So although it's not butter chicken, it's making a comeback to the house of many frills. Also, it smells wonderful and warm whilst cooking, filling your house with a promise of what's to come: yummy flavourful and warm dinner. The ingredients are inexpensive and if you substitute evaporated milk for the cream, and used chicken breast, it would be pretty low fat too.
Ingredients (serves 8)
2kg chicken drumsticks or 1kg chicken thigh fillets.
20ml rice bran oil
2 onions, chopped in 8ths
3 cloves garlic, peeled
1 thumb of ginger, peeled
1 chilli, chopped, seeds removed
1 tsp tumeric
1 tsp gound cumin
1/2 tsp paprika
1 tsp fennel seeds
1/4 tsp cinnamon
contents of 4 cardamon pods (don't put in the pod)
300ml chicken stock
2 tbsp tomato paste
1/2 cup cream
Toasted flaked almonds to serve (optional - but delicious!)
Method:
Preheat your slowcooker whilst:
In a frypan, heat the ricebran oil and add your chicken. Put the lid on and allow it to cook and slighty brown, and then turn over and do the other side. When done, place in the slow cooker.
Mix the tomato paste with the chicken stock and pour over the chicken.
Put the onion, garlic, ginger and chilli in a food processor. Pulse until it becomes a puree/paste.
Mix your cumin, paprika, tumeric, fennel seed, cinnamon and cardamon together in a mortar and pestle. Mix together and set aside.
Transfer the puree to the frypan your chicken was in and stir over medium heat until the onion starts to caramelise, add the spices and stir well.
Add these to the slow cooker and stir well. Place the lid on, place the slow cooker setting on high and allow to cook for 3- 3.5 hours.
20 minutes before serving, turn off the slow cooker and let sit for 15 minutes and then add cream. Stir through (any earlier and it may curdle)
Serve with rice, toasted almonds and a sprig of coriander if the mood takes you!
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8 lovely comments:
Ooh I'm hoping to get a hold of a slow cooker soon so that I can play "Slow cooker" too! :P Love the idea of making this low fat!
You, my lady, are something of a mind reader. Just what I've got a hankering for and this is going on the list for tomorrow night's dinner. mmmmm.
I'm being sent a slow cooker soon so I'm itching to try this out, yummy!
yum! My sister is giving me her slow cooker when she moves to the uk in 2 weeks. Just in time for winter! I will definately be trying this recipe out.
This looks delish! Just a quick question though, I have a few of your recipe's that I'd love to try but have been hesitant due to chilli. I have a 1 year old and 4 year old - what age did you start introducing chilli to your girls??
Hey Dani
I introduced chilli pretty early on into the first foods regime. Not big amounts - a very mild cauliflower and chickpea curry, that kind of thing. Try starting with half the allocated amount of chilli if it worries you, but I attribute my kid's vast palate on trying a lot of things (not peanut/egg type stuff, no risk stuff obviously) early on.
Email me if you like - I have a document with all my fave first food recipes that I can email back to you (or anyone else).. :)
I have this in the slow cooker for dinner tonight. Smells delicious already!
I made this last night and it was a HUGE hit with Hubby! his comment was: 'Make sure you add this in high rotation!'
Thanks Liss! Yet again, another winner!
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