Slow cooked Chicken Curry
Serves: 4 people
Takes: over 1 hr
This is a weekend kinda dish. It’s about minimum effort and letting it slow cook to create culinary magic.
Ingredients
2 tablespoons veggie oil, I like rapeseed oil
1 cinnamon stick
2 bay leaves
4 whole cloves
2 teaspoons cumin seeds
2 large onions, sliced
1 pepper, any colour, sliced
6 cloves garlic, finely chopped
400g tinned chopped tomatoes
2 tablespoons tomato puree
2 tablespoons garam masala powder
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/4 - 1/2 teaspoon Kashmiri red chilli powder (depending on hot you like it)
1/4 teaspoon finely crushed black pepper
1 teaspoon salt, to taste
4 tablespoons fresh coriander, roughly chopped
1 large whole chicken, cleaned, skin left on
Method
Preheat the oven to 150°C/300°F.
In a heavy based oven proof casserole pan/dish (with lid), heat the oil and add the cinnamon, bay leaves, cloves and cumin seeds.
Stir in the onions and peppers and allow to colour.
Add the garlic and cook for a further minute before stirring in the rest of the ingredients (except the chicken). Pour in 200ml water, stir well and allow to cook for 10 minutes.
Taste and adjust the seasoning if required.
Place the whole chicken into the pan and baste well with the sauce.
Cover with the lid and transfer to the oven to cook low and slow for around 3 hrs.
Once cooked, remove from the oven and serve. It will fall off the bone so serve with your fave bread or rice and some pickled onions on the side.
