Slow cooker Chicken in Curry Sauce

Introduce

Chef :

Gary Waite

Slow cooker Chicken in Curry Sauce

Indian Restaurants and Takeaways only serve Chicken Breasts whole within a type of Curry Sauce,raw chopped onions are usually served on the side,you get a free bag of these onions with every order of a meat curry and rice,might get some free Pappadoms as well - I don't know how too make Pappadoms. If using hot Chillies,which are usually the small type Ones,is important too deseed the Chillies and add too much,you could overpower the Curry Sauce,although you can get very hot Chillie Curries.

Ingredient

Cooking time :

20 hours

120 g

peeled raw Ginger root

100 g

large red or green Chillies

23 cloves

garlic (3 Bulbs)

2 tsp.

Ground Turmeric

2 tsp.

Ground Cumin

3 tsp.

mild curry powder

Knorr Chicken Stock Cubes

1000

g/1 Kg of Chicken Breasts

300 g

potatoes

300 g

Frozen Garden Pea's

large brown onions

Cooking instructions

* Step 1

Put Chicken Breasts in Slow Cooker,cover with plenty of cold water,wash the outer surfaces of the Chillies under running cold tap water - add too the slow cooker,add whole - peeled cloves of the garlic,raw ginger and Spices,plus the mild curry powder,also add the Knorr Chicken Stock Cubes.

* Step 2

The following day - add peeled potatoes,onions and Frozen Garden Peas,will only need 3 hours in the slow cooker,once cooked - then let everything get cold - put the chicken breasts too one side

* Step 3

Take stalk's off of the Chillies and then blitz all of the stewed curry in a Nutri Ninja Blender or some kind of similar Blender,and then heat up the Curry Sauce,add the cooked chicken breasts and then probably serve with cooked Rice.