ANOTHER CHICKEN CURRY FOR THE SLOW COOKER
Serves 4
1 Syn per serving
400g can chopped tomatoes
2 tbsp. plus an extra teaspoon of red wine
vinegar
1 level tbsp. plain flour - 3.5 Syns
1 tbsp. tomato puree
2 tsp. garam masala
Half tsp. dried ginger or a 1 inch piece of
fresh, finely chopped
2 cloves of garlic, crushed
450g red skinned potatoes, peeled and cut into
small pieces
1kg skinless chicken thighs (could use breast
but thighs are tastier)
150g baby spinach
In a blender, combine the chopped tomatoes, 2
tbsp. of the vinegar, flour, puree, 1 teaspoon of the garam masala, ginger,
garlic, half a tsp. salt and quarter of a tsp. of pepper. Whizz until well
blended but still slightly chunky. Set aside.
Put the potatoes on the base of the slow
cooker.
Sprinkle the chicken with the remaining garam
masala, a quarter of a tsp. of salt and a quarter of a tsp. of pepper.
Put the chicken on top of the potatoes and
pour the blended ingredients over.
Cook on Low for 6-7 hours or on High for 3.5-4
hours.
At the end of this cooking time, stir in the
baby spinach and leave until wilted (about 1 min).
When the spinach has wilted, add the remaining
teaspoon of vinegar to the slow cooker and season further, if necessary.
Lovely with a dollop of FF Greek yoghurt on
the top.
No comments:
Post a Comment