Schwartz Chicken Curry Recipe Mix for Slow Cookers

I was asked to review a Recipe Mix for Slow Cookers.  In my head I heard "packet sauce" which is not really my thing, but was willing to give it a try.  It was a real eye opener, as the "sachet" contained all the spices etc. required for a beautiful chicken curry.  Although I have a lot of spices to hand in my cupboard, it was simple, and a great idea to have in reserve.  For 80p (at my local supermarket) Schwarz has saved you the faff of buying in all the spices individually, and requires a lot less storage space too!  It also says mild, but it had enough of a kick to it to satisfy our taste.

Recipe
1 packet of Schwartz  Slow Cookers Chicken Curry Recipe Mix
1 onion, diced
1 red pepper, cut into chunks
450g potatoes, peeled and cut into chunks
450g chicken, diced - I used thigh
400g tin chopped tomatoes
175g fresh spinach (I actually used a 200g pack)

Method
1) Place onion, pepper, potatoes and chicken into the slow cooker pot.
2) Mix sachet contents with the chopped tomatoes and add to the slow cooker pot.   Stir through.
3) Cover and cook for up to 4 hours on High, or up to 8 hours on Low, or until meat and potatoes are tender and cooked through.
4) Remove lid, stir spinach through and stand for 5 minutes before serving.

They do say you can brown off the meat first if you like, but I was happy to put mine in knowing that it will be well cooked after 8 hours, and using chicken thigh works perfectly for a slow cooker curry.

Chris and I thoroughly enjoyed it, and obviously made too big a deal of it as the kids, who had already eaten, decided to come and steal some of ours too!

My eyes have been duly opened.   I have also bought a Hot Chilli Con Carne recipe mix to try too - it wasn't required for this post, but after the success of the curry, I'm going to try a few more (it was fab by the way)!

Have also discovered a great new recipe website - you can never have enough right?

Thanks for reading!
Annie x

Disclosure:  This is a featured post, but written by myself after cooking the recipe up yesterday.

Slowcooker Vietnamese Yellow Coconut Chicken Curry.............

I've adapted this from an original recipe, to our taste, and it is so yummy.  As I write this has been cooking for 6 hours and the smells are amazing.............

Ingredients
2 tbsp Groundnut or Sunflower Oil
1 bunch of spring onions, finely chopped
2 garlic cloves, finely chopped
Around 500g chicken thigh cut into pieces
2 tsp turmeric
1 tsp ground ginger
1 tsp ground cumin
1-2 thin green chillies (seeded if preferred), finely chopped
200ml Coconut Milk (I use reduced fat)
Salt and Pepper to taste
3 tbsp Yoghurt (I use Greek 0% fat total)
More yoghurt and chilli powder to serve (optional)
Handful of coriander leaves

I'm going to throw some cauliflower in in a minute too, last time I added 100g of spinach towards the end.....

Method
1) Heat the oil in a pan, add the spring onions, garlic and chicken, and fry, stirring, for 3 minutes.  Tip into the slowcooker.
2) Add the chillies, spices and coconut milk to the pan, and bring to the boil.  Top over the chicken and season to taste.
3) Cover and cook on High for 2-3 Hours or low for 4-6 Hours.
4) Stir in the yoghurt, taste and re-season if necessary.  Serve over rice, with a dollop more of yoghurt and some chilli powder (optional), and coriander leaves - if you remember to buy them!!!!

Just beautiful, we are off to Vietnam in August, and if I find curries like this I will be a happy bunny!
Thanks for reading!
Annie x

The Real Greek - We Are Dining in W12!

 I was set a challenge, to take on a Westfield London restaurant's signature dish head to head. Had lots to choose from, and was torn between Mexican Wahaca, Brasilian Cabana and The Real Greek.................I settled on The Real Greek in the end, as I am more familiar to Greek food, (we have a Villa Annie in Crete that we frequent).

We headed to Shepherds Bush for the day (home to the mighty Super Hoops), and picked up my mum on the way.  The signature dish here was the Souvlaki, a popular dish across Greece, and served slightly differently depending on where you are.

In Crete the Souvlaki would simply be skewers of BBQ's meats, and if in a wrap it would be known as Gyros - which translates as "plate" i.e. it is a meal in one.

Souvlaki

Here the Souvlaki was served in a flatbread wrap, with their own home-made tstatsiki, red onion, tomatoes, sweet paprika, and a choice of meats, haloumi or falafel.  I opted for the chicken.   It was truly scrummy, the flavours transported me straight back to the little shop in Kalyves where we often stop for lunch..........I must go back to W12 and try the other fillings too, I love haloumi/squeaky cheese as we call it  (though I would say this is more a Cypriot ingredient).

Anyhoo, I digress.  I have since produced my own version of this dish.   It was every bit as yummy, and I enjoyed making it, as much as I enjoyed watching the kids devour it.  We are off to Crete in April, and this has just served to make my heart pine for my little piece of Greece.........bring on the sunshine!


Annie's Chicken Souvlaki with Tzatziki, red onion and tomatoes in a flatbread wrap!

2tbs olive oil

2tbs lemon juice
2 garlic cloves, crushed
1 tsp dried oregano
Pinch of salt
500g chicken thighs (skinned & boned) and cut into squares.

Combine all the ingredients and marinade for a minimum of 2hrs, but longer if you have time.

For the tsatziki (this makes plenty)!

170g plain Greek Yoghurt (I use the Total 0% fat)
1/2 cucumber, peeled, seeded and grated
1 tbs olive oil
2 tsp white wine vinegar
1 glove garlic, crushed
Pinch of salt

Again, combine all the ingredients and put in the fridge for 1-2 hours.

You will also need flatbreads, skewers, tomatoes and red onion, or whatever other fillings you like.  I also added grilled sweet peppers.

When you are ready to go, thread the marinated chicken onto skewers - if using wooden ones, make sure you have pre-soaked in water for at least 15 minutes.  Put under a medium grill for around 8 minutes a side, until no longer pink in the middle.

Load the flat bread with the chicken, a couple of spoons of Tzatziki (to taste), tomatoes, onion etc. wrap and eat.

In Crete, when you order the Gyros, they put chips in it too, the kids and Chris like it, but I always take mine out - a carb too far in my mind, but hey as you like it!

Thanks for reading!
Annie x

Slow Cooker Chicken Saag.........

I love chicken saag, a chicken curry with spinach, so endeavoured to convert a recipe for the slow cooker.   It worked really well, so happy to share.   Will be on the menu for my next dinner party :)

260g pack of fresh spinach
2.5cm piece of ginger
(or helper, tho I used the real thing for once)?
2 garlic cloves crushed
1 green chilli roughly chopped
(I used birds eye)
150ml water
1 tbs oil
2 bay leaves
1/4 tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped (boil in water to loosen skin for peeling)
2 tsp curry powder (I used medium)
1 tsp chilli power (I used hot)
3 tbs plain yoghurt (I used Greek 0% fat)
8 chicken thighs, skinned and boned, diced
More yoghurt and chilli powser to garnish
(I also added a bit of coriander that I had)

Wash the spinach then put straight into a pot and cook for 5 minutes with the lid on.    Put the spinach, ginger, garlic, chilli and 50ml of water in a food professor/blender, and whizz to a thick puree.

Heat the oill in a pan, add the bay leaves and peppercorns and fry for 2 mins.  Stir in the onion and tomatoes and simmer for a few minutes.   Stir in the curry and chilli powders, spinach puree and 100ml of water, then add the yoghurt 1 tbs at a time, stirring in between.

Finally, add the chicken and ensure coated with the sauce.  Tip into the slow cooker and cooker between 6 and 8 hours.  

Drizzle with more yoghurt and dust with chilli powder and serve with whatever you like! 

Amazing flavours and made loads, plenty for 4+!

Enjoy, all feedback gratefully appreciated :)
Annie x

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,

Ingredients
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.

Method
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

Store Cupboard Slow Cooker Chicken..........

I know it's odd, I have goodness knows how many cookery books in my cupboards, but quite often I just like to have a rummage and throw something together.  So far so good, and if it didn't work you wouldn't hear about it ;). 

You might want to see the last couple of store cupboard recipes too?

Store cupboard burritos
Store cupboard lamb "keema" curry

Having raided the freezer and store cupboard this time, I came up with the following ingredients :)

A little oil
6 chicken thighs (from the farm so fairly large) skinned but on the bone
2 onions (only 1 in the pic but I changed my mind)
4 garlic cloves
1 tsp paprika
1 tsp chilli flakes
Can of chick peas (been in the larder for ages, was planning own hummus)
Box of basics chopped tomatoes
150ml Chicken stock

I fried the onions and garlic in 1 cal spray (sprayed 20 times), you can use own oil!  Added the chicken and browned, I then added the rest of the ingredients, brought to the boil, then put into the slow cooker for 8 hrs on low.

The kids had 2 portions each, with jacket potatoes, we are having with leftover potatoes from yesterdays dinner.  You can have with what you fancy of course, but it was yummy - and that's coming from an anti stew person who hates wet food by the way ;)

Enjoy, and all feedback welcomed :)

Annie x

Slow Cooker Mexican Chicken..........

It seems that Mexican food really is the food of the moment, so I wanted to recreate something for the slow cooker, which I did last night!  It was immense, so happy to share :)

Ingredients
Olive oil
1 large onion chopped
1/2 tsp cumin
1 tbs chilli powder (I used hot)
1/2 tsp ground coriander
1/2 tsp paprika
4 garlic cloves chopped
290g can of chicken broth - I used Morrisons Chicken broth
4-6 boneless free range chicken thighs (could only get breast on this jaunt though so works too)
Salt and pepper to taste
2 limes - leap of faith for me - I don't do citrus but it didn't dominate the taste!
Handful of coriander chopped
1 jalapeno chilli, seeded and chopped

Method
Heat the oil and fry the onion for a few minutes.  Add the spices and garlic and fry for a further 2 minutes!  Add the chicken broth and bring to the boil.

In the meantime, put the chicken pieces into the slow cooker at low, add salt and pepper, squeeze the limes on top and add the coriander and jalapeno, then pour the pan mixture on top - no need to stir!

Cook on low for 5 hours, then shred the chicken with forks and mix the flavours!  I added to tortilla wraps with salsa, soured cream and jalepeno's and was to die for!

Enjoy - and do let me know if you like it!
Annie x

Slow Cooker "Roast" Chicken - Perfect :)

This was absolutely delicious, flavoursome and tender, and to go out for the day, then home to the aromas is gorgeous!  If you did want to crisp it up (as per the pic), you could always put it into a pre-heated oven to 230 for 45 minutes (the time it takes to roast the spuds)!

Ingredients
1 free range chicken - size to suit
Olive oil
1 tsp paprika
1 tsp dry thyme
Salt and pepper

Brush chicken with olive oil
Combine the rest of the ingredients and sprinkle over chicken
Put the chicken in the slowcooker and turn to auto - this starts the slowcooking on high then reduces to low, I let it cook for around 7 hours - was perfect!

I also took the juices, of which there was a lot, and made it into a gravy, and have frozen it for use another time - these Pour and Store freezer bags designed for liquids are just genius!

You can also do the same with Roast Pork I discovered!

Enjoy x

Mexican B*****d Chicken courtesy of @Dig_us

This recipe has been given to my by one of my lovely followers on twitter, @Dig_us  Sounds fab and I hope I do it justice!   So here goes!

Just Add Chicken

Ingredients (Serves 4)
4 chicken breasts - free range folks!
Tequila
Red and Green chilli's to taste, chopped
Cream - I used 3 tbs Greek yoghurt instead, cream doesn't like me!
Spring onion, sliced
Red and Green peppers chopped

Chicken Marinating

Method
Throw on the chillis and pour enough tequila to cover the chicken.  Put in fridge for at least 12 hours to marinate.





Take the chicken out of the fridge 30 minutes before cooking
Turn on oven to 180
Drain off marinade and reserve for use later
Seal the chicken all over in a pan and put in the oven for 30 minutes, or until cooked

After 20 mins or so gently fry the spring onions and peppers until soft.   Then take off heat

Combined and ready to serve

Delicious :)

Put the marinade in another pan to reduce.  When reduced enough put the onions and peppers mixture in with it, add the cream and heat through.  Do not boil.



Pour over chicken and serve :)  Serving suggestion was with minted potatoes and green beans, but as I'd forgotten that bit I served with a potatoes and sweetcorn (sorry)!

Absolutely delicious and perfect spice for us, will definitely be doing this again, if the Tequila survives!

Thank you Kris!
Annie x

Slowcooker Cooking - Easy Chicken Jalfrezi

I've previously used cooking sauces for a Jalfrezi but thought I'd give it a go from scratch in the slowcooker last night.  I'd describe it as medium hot and was absolutely gorgeous, so happy to share :)

Ingredients
4 chicken breast or 4/6 chicken thighs, dependent on size, diced
2 tbs plain flour
1 large onion, chopped
2 garlic cloves, chopped
400g passata (tomatoes sieved, can be found near the tinned tomatoes)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli powder (I used hot)
2 tsp garam masala
2 tsp curry powder (I used hot)
2 green chillies, deseeded and chopped
2 whole red chillies
2 peppers, chopped (I used 1 red and 1 green to make colourful)

Method
Cover the chicken with flour and brown in a non-stick frying pan.
Put all ingredients in the slow cooker and cook on low for 6 hours.

I served with rice, but whatever you fancy :)

Enjoy, and appreciate any feedback!

Annie x

Slow Cooker Cooking - Jamaican Jerk Chicken with Rice and Peas

This is a recipe I cook regularly.  I have tried to put together my own "Jerk" seasoning, but a Jamaican friend put me onto Dunnes River, and it works perfectly.   Although I haven't told her I dilute mine with natural yoghurt otherwise its a bit too hot!

Would add that my Sainsburys don't appear to stock it, have found it in Asda and Tesco though!

Ingredients:
8 chicken pieces, thighs perfect, I only had thighs and drumsticks but still worked well
3 tbs Jerk Marinade, combined with 3 tbs natural yoghurt, feel free not to dilute if brave!
2 tbs sunflower oil
2 garlic cloves finely chopped
2 large onions chopped
400ml coconut milk
300ml chicken stock
400g tin of beans, kidney beans perfect, I used Cannellini as was out
200g easy-cook long-grain rice
125g frozen peas
salt and pepper

To garnish
sprigs of coriander

Method:
Remove the skin from the chicken pieces and slash 2-3 times, then rub/cover with the marinade.
Heat 1 tbs of oil in a large frying pan, add the chicken and fry over a high heat until browned on all sides.  Lift out with a slotted spoon and set aside on a plate.
Add the remaining oil and fry the onions and garlic, on a reduced heat, for about 5 mins, until softened.
Pour in the cocunut milk and stock, season with salt and pepper and bring to the boil.

Pour half the mixture into the slow cooker, add half the chicken pieces, all the beans and then the remaining chicken, and top with the onions and coconut mixture.

Cover and cook on low for 6-8 hours.

Stir in the rice, replace the lid and cook on high for 45 minutes. 
Add the frozen peas and cook for a further 14 minutes.

Spoon onto plates and serve garnished with the coriander.


With kidney beans the appearance is more striking, but still just as delicious!

The chicken itself will have fallen off the bone, so if you are taking it to the dining table for a dinner party, you may want to remove the bones first.

Hope you enjoy, would  love some feedback!

Annie x