Thursday 14 March 2013

Slow Cooked Mustard Chicken Curry, with Spinach and Pilau Rice

This is a variation on a non slow cooked recipe I've tried before, but as usual I've jiggled about with the ingredients, cos I like to do that, and added a few too,
2 tbs sunflower oil                                                              
1 large onion or 2 s/m onion sliced                                    
2 tsp brown mustard seeds                                                 
2 garlic cloves chopped
4 tsp dried chilli flakes
1 cinnamon stick
1 star anise
1 tsp ground turmeric
2 tsp ground coriander
2 tbs medium curry powder
750g boneless, skinless chicken thighs, diced
2 tbs plain flour
125 ml water
6 tbs natural yoghurt (I use 0% fat Greek)
Salt and pepper
Some spinach, I used what was left of my frozen
(of course fresh would work as well)
Fresh coriander leaves to garnish

Optional - I served it with Pilau rice - using my cheater seasoning,
and yoghurt mixed with mint.
Fry the onions in the sunflower oil for a few minutes.  Add all the spices to the pan and stir.  Add the chicken and brown.  Add the flour, stir, then the water, stir and finally the yoghurt.  Bring it to the boil then add to the slow cooker.

Cook on low for 6-8 hours, then add the spinach and cook for another half hour. 

Serve as you like, I served with Pilau and my minty yoghurt.

Yummy :)
Annie x