Chicken Curry Casserole

Introduce

Chef :

Gary Waite

Chicken Curry Casserole

I did not follow a Recipe - I made it up for the very first time . Have made a homemade Curry in a Electric Mains Slow Cooker , but never with a Casserole Dish and Lid . I used the Casserole Dish first too cook a homemade Chicken stock and then allowed to get cold overnight and then strain a bit of it at a time - through a Rice Sieve over a large mixing bowl and then eventually use your homemade Chicken stock in the making of your homemade Chicken Curry Casserole

Ingredient

Cooking time :

16 hours

large Brown Onions

1 bag

Shop bought Thyme

1 bag

Shop bought raw Carrots

Knorr Chicken stock pots (tiny containers)

big rectangular Plastic box of Chicken Drumsticks

8 tbsp.

Olive Oil

8 tsp.

Mild Curry Powder

80 g

Finger Chillies (trimmed and deseeded)

big round Peppers

mild Chilli Peppers

large bags of raw Carrots

Vine Tomatoes

Cooking instructions

* Step 1

Make the homemade Chicken stock first. Peel and water wash the whole 3 onions and then place in the Casserole Dish - water wash the bag of raw Thyme and then add all that - add cold tap water close to the top of the Casserole Dish and then bring too the boil on the hob stove and then add the 2 Knorr stock pots - add salt and pepper

* Step 2

Allow the whole onions to soften in the oven at Gas Mark 4 with the Casserole Lid over the top - for about 2 hours and then break the cooked onions apart and then add the raw whole Carrots, no need too peel them, just water wash them. Add the cold water washed raw Chicken Drumsticks and then cook for a further 6 hours in the oven at Gas Mark 4.Allow too cool overnight before straining through a Rice Sieve with a large metal Mixing Bowl underneath

* Step 3

Add 8 tablespoons of Olive Oil too your Cooking Casserole Dish and then add the 8 heaped teaspoons of Mild Curry Powder and then allow too gently fry and then peel the 3 large Brown Onions and then water wash their surfaces and then add them too the Casserole Dish and then all the deseeded Peppers and Mild Chilli Peppers. Add the cold cooked homemade chicken stock and add cold tap water if needed. Cook in the oven at Gas Mark 5 for 2 hours with Lid on

* Step 4

Break up the cooked onions and then remove some of the Chicken Stock and then add all the peeled raw Carrots and deseeded Green Finger Chillies. Cook for a further 5 hours and then for the last One hour add the water washed whole raw tomatoes

* Step 5

Shallow fry some raw Chicken Breasts for 20 minutes whole. Initially sear in Vegetable Oil for One minute each side and then gently simmer for 10 minutes each side, rest and then straight away - shallow fry some finely chopped raw onions. Add the cooked chicken and onions too some of the homemade Curry Sauce or Broth and serve with some cooked White rice on the side and then enjoy eating it

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