As discussed in my last Indian themed post (My Roti Recipe), I have been experimenting making curries. Not only have I been using traditional methods, I’ve also been experimenting in the slow cooker (or crockpot). In the past I have found that a slow cooker beef curry is to die for as the meat becomes so tender and the flavours are fantastic.
This time, however, chicken was the protein of choice (the lentils came along for the ride) and although my endeavours to master Butter Chicken and Tandoori Chicken have been only mildly successful, this Slow Cooker Chicken Curry was the nicest curry my slow cooker has produced.
I also felt a bit daring using a whole chilli as it’s not something I normally do – I’m actually a bit of a chilli-phobe given some nasty experiences in the past. This time it was not an issue and I feel my chilli strength building.
The recipe below is pretty much straight from the book (Australian Women’s Weekly Slow Cooking) except brown mustard seeds were used instead of black and green lentils instead of brown.
Don’t be daunted by the long list of ingredients – it’s a super simple dish to prepare.
Slow Cooker Chicken Curry with Lentils and Pumpkin
2/3 cup dried green lentils
2/3 cup dried red lentils
1 tablespoon vegetable oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
2.5 cm (1 inch) piece fresh ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons brown mustard seeds
1 teaspoon ground turmeric
1 fresh long red chilli, chopped finely
3 cups chicken stock
1kg chicken thigh fillets, chopped coarsely
400g canned diced tomatoes
500g pumpkin, chopped coarsely
1 ¼ cups (270ml) canned coconut milk
155g baby spinach leaves
½ cup coarsely chopped fresh coriander
Rinse lentils under cold water until water runs clear, drain. Pick out any discoloured lentils or stones and discard.
Heat oil in frying pan. Add onion, garlic and ginger and sauté until onion softens. Add all the spices and chilli and cook stirring until fragrant – about 1 minute. Add the stock and bring the mixture to the boil.
Pour the spiced stock mixture into the slow cooker and stir in chicken, undrained tomatoes, lentils and pumpkin. Cover and cook on low for 7 hours.
Stir in coconut milk. Turn heat to high and cook covered for 15 minutes, stirring once. Stir in spinach and coriander.
Serve with your favourite flatbread or My Roti Recipe and plain yoghurt.
If you have any comments or questions regarding this Slow Cooker Chicken Curry, please leave them below.