About a week ago, I decided to dust of the TWO slowcookers I have in my house, and get cooking. I had a go making a mammoth amount of curry for a friends party.
I used my tried and tested recipe for coconut chicken that is quite adaptable depending on what you have in the cupboards.
You will need... (this is a large amount, so you will need to oven bake or put in two slowcookers)
- Approx 15-20 pieces of chicken (thighs or drumsticks)
- Half a jar of Pataks Korma or Mild curry paste.
- About 3tbs veg oil
- A large pot of yogurt.
- Grate about 3cm off a block of coconut cream (I guess you could substitute coconut milk, but I prefer the block as it doesn't tend to have that `off' taste the milk has)
- A large onion.
- Approx 6 cloves garlic.
- Depending what you have... a couple of carrots or a small cauliflower or a couple of courgettes, you can even get away with some apple. Put in a food processor, so they're the texture of grated carrot.
- Lemon juice if you have it.
- Salt
- Dessicated coconut.
Skin the chicken and if you have time mix the curry paste and yogurt with the chicken and leave in a bowl in the fridge overnight.
If not seal the chicken in heated oil.
Put the onion and garlic in. Cook for about 5 mins on medium heat.
Add the yogurt and curry paste if you have not let it marinade before.
Add the vegetables, 2 tsp salt and coconut cream, give it a good stir. Add 2 tbsps lemon juice if you have it.
Put all of it in a large baking dish or 2 slow cookers, if the sauce isn't runny enough for you, add some hot water.
Sprinkle the dessicated coconut over the top, cover with foil or lid.
Bake in oven for 2hrs on Gas Mark 3 or in slowcooker on high for 4hrs or low for 8hrs.
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