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Method Prep:30min › Cook:5hr › Ready in:5hr30min
Clean chicken and place in the slow cooker.
In a pan heat the oil. Add onion, garlic, carrot and curry paste, and cook 5 minutes. Sprinkle in flour and stir well, then add the chicken stock. Stir well to dissolve the flour, then pour over the chicken in the slow cooker. Add the remaining seasonings, and anything else to personal taste!
Set the slow cooker on high and cook the chicken for 5 hours.
When finished, take care when removing chicken from the slow cooker, as it will fall apart. Set the chicken aside, and transfer all of the cooking liquid to a saucepan.
Bring the cooking liquid to the boil. Whisk in cornflour, which you've first mixed with a little water. Simmer till sauce has thickened.
Serve some of the chicken with mashed potato topped with some of the sauce. Meal one complete! Reserve the extra sauce and chicken in the fridge for meal two.
Skim fat from the surface of the chilled sauce. Place in a saucepan over medium high heat. Add some leftover shredded chicken and cook gently till warmed through. Add in milk or cream till a soupy consistency is reached. Serve the warm soup with crusty bread.
Take the remaining leftover chicken and shred or chop into small pieces. Combine with the curry sauce in a saucepan over medium heat and warm through. Serve with freshly cooked rice.
Chicken is so versatile and in times when we have to make the most of what we have this works so well. The slow cooker is fantastic and makes it so easy. You must flavour these dishes as to your own taste. I don't add salt until the end to give all the rest of the flavours a chance to mingle! The gristle and skin go into animal feed for my dogs and cats; all that is thrown away is the bones!!!