Slow Cooker

Slow cooker recipes which are great

kk

Tomato & chicken korma curry

Preparation Time

20 minutes

Cooking Time

70 minutes

// Ingredients (serves 4)
  • 390g (1 1/2 cups) Greek-style natural yoghurt
  • 140g (1/2 cup) Patak’s Korma Curry Paste
  • 8 (about 2.2kg) large chicken thigh cutlets, excess fat trimmed
  • 1 tbs vegetable oil
  • 2 brown onions, halved, thinly sliced
  • 2 large ripe tomatoes, coarsely chopped
  • 100g baby spinach leaves
  • 1/2 cup fresh coriander leaves
  • Steamed rice, to serve
  • Pappadums, to serve
Method
  1. Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
  2. Heat the oil a stockpot or heatproof casserole dish over medium-high More >
tc

Thai red curry chicken

Ingredients (serves 4)
  • 1 1/2 tablespoons vegetable oil
  • 1kg chicken thigh fillets, trimmed,
  • cut in half crossways
  • 114g can Thai red curry paste (see note)
  • 1 cup Continental Real Chicken Stock
  • 150g fresh shiitake mushrooms, stems trimmed, halved
  • 230g can sliced bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 140ml can coconut milk
  • 1/3 cup basil leaves
  • steamed jasmine rice, to serve
Method
  1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  2. Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, More >
rj

Rogan Josh

Ingredients (serves 4)
  • 1 tablespoon canola oil
  • 1kg diced lamb
  • 2 brown onions, peeled and roughly chopped
  • 1 teaspoon grated ginger
  • 2 cloves garlic, finely chopped
  • 1 tablespoon store bought curry paste (medium heat)
  • 400g can chopped tomatoes
  • coriander leaves, to serve
  • steamed rice, to serve
  • pappadums, if desired, to serve
    Method
    1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium high heat. Brown the lamb in batches (adding a little extra oil between batches if needed) then remove and transfer to a slow cooker.
    2. Heat remaining oil in the pan over medium heat. Add the onion, ginger and garlic along with the curry paste and cook More >