Slow cooker chicken jalfrezi

    (1)
    6 hours 10 min

    I love curry but I've always been far too impatient and busy to sit over a pot for multiple hours. But slow-cooked curries taste great and require so much less effort. No need to marinate, barely any skill required and tastes great. I normally make this for meal prep and create boxes with steamed white rice for my week's dinners.

    stephenholmes1995

    10 people made this

    Ingredients
    Serves: 4 

    • 6 chicken thigh fillets, cut into large chunks
    • 2 tablespoons plain flour
    • 1 tablespoon ghee or oil
    • 1 large onion, finely chopped
    • 1 or 2 red or green peppers, roughly chopped
    • 40 to 80g fresh red or green chillies, sliced
    • 1 thumb-size piece root ginger, finely chopped
    • 500g passata
    • 1 tablespoon garam masala
    • 1 tablespoon curry powder
    • 1 1/2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground turmeric
    • 1/2 to 1 teaspoon chilli powder
    • 1 tablespoon dried coriander leaves
    • 200 to 300ml water
    • 1 tablespoon cornflour (optional)

    Method
    Prep:10min  ›  Cook:6hr  ›  Ready in:6hr10min 

    1. Dredge the chicken pieces in the flour. Heat ghee in a frying a pan over a medium-high heat and fry the chicken till the outside is beginning to turn brown all over. The chicken should not be cooked through.
    2. Empty the entire contents of the pan into the slow cooker and turn the temperature on high.
    3. In the same pan that the chicken was cooked in, fry the onion, peppers, chillies, ginger and all the spices on a medium heat. When the onions are turning soft after 3 to 5 minutes, empty the contents into the slow cooker.
    4. Add the water to the pan and let cook off all the bits and pieces that are stuck to the bottom. Pour into the slow cooker.
    5. Add the passata to the slow cooker, then the coriander leaves and stir. Cover and cook for about 6 hours on high.
    6. After 6 hours take a larger piece of chicken and check whether it has cooked through. If the sauce is too thin for your taste, add cornflour diluted in a couple of tablespoons water, then cook till thickened. Serve with rice, naan and/or chapatti.

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