When I’m developing a recipe for the slow cooker, I always think of myself in the kitchen doing the early morning prep for it. One of my main rules is to avoid ingredients that need to be cooked off in the pan first. The last thing I want to be doing in the morning rush is frying onions at the hob while stirring the porridge pot.
We all need a good “throw and go” slow cooker curry up our sleeves for the weekly meal plan. My little tip is to use frozen veg, that way you can literally throw it all into the slow cooker and go! If you are not a fan of using frozen onion or pepper (honestly don’t knock it until you try it), you can peel and dice a small white onion and deseed and slice a red pepper then sauté them in a pan, but this takes time and does defeat the whole “throw and go” element of the dish.
There really is nothing more gratifying than chucking all your ingredients into the slow cooker in the morning only to be met with a steaming hot curry when you come in the door at the end of the day. As I’ve said before, a timing plug is a great life hack when using the slow cooker. Just set the allocated time on the plug for the slow cooker to come on and have your dinner ready when you arrive home. Bliss!
As a side note, I have had parents go out and buy their first slow cooker because they have discovered this recipe.
Method
Serves four
1 Exactly as it says in the name – throw all the ingredients into your slow cooker and mix thoroughly with a spoon.
2 Place the lid on.
3 Set the slow cooker to cook for 2½ to three hours on high or four to five hours on low, depending on your own slow cooker device.
Ingredients
100g frozen diced onions
100g frozen diced peppers
3 free-range chicken breasts, diced
150g can of tomato puree
400ml can of coconut milk
1 tbsp of mango chutney
2 tbsp of curry powder (mild or medium)
1 tsp of garam masala
1 tsp of ground cumin
