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Method:
1
Blend onion, garlic, ginger and chilli in processor or chop finely.
2
Cut each chicken thigh into 4 pieces.
3
Heat oil in a pan and fry chicken until evenly browned. Lift out
chicken and transfer to a plate.
4
Add butter to the pan and heat, add onion paste and cook over
moderate heat until beginning to colour.
5
Stir in the crushed seeds, pods and grounds spices. Cook for 1
minute, then mix in the stock, sugar, tomato puree and salt. Bring
to the boil stirring.
6
Transfer the chicken to the Partitioned Cooking Pot. Pour the onion
mixture and sauce over and press the chicken below the surface of
the liquid.
7
Cover with the Glass Lid and cook for 4 hours on high.
8
Stir in the cream after cooking.
Ingredients:
•
2 Onions, quartered
•
3 Garlic cloves
•
4cm Fresh ginger, peeled
•
1 Large red chilli, halved,
de-seeded
•
8 Boneless, skinless chicken
thighs
•
1tbsp Sunflower oil
•
25g Butter
•
1tsp Cumin seeds, crushed
•
1tsp Fennel seeds crushed
•
4 Cardamom pods, crushed
•
1tsp Paprika
•
1tsp Ground turmeric
•
¼tsp Ground cinnamon
•
300ml Chicken stock
•
1tbsp Light muscovado sugar
•
2tbsp Tomato puree
•
5tbsp Double cream
•
Salt
For the mild butter chicken
Method:
1
Fry the apple and onion in a pan until soft.
2
Coat the meat in seasoned flour, add to the pan and fry until lightly
browned.
3
Stir in the stock and bring to a simmer. Add remaining ingredients
and bring back to a simmer. Transfer all the ingredients to the
Partitioned Cooking Pot.
4
Cover with the Glass Lid and cook for 4 hours on high.
5
At the end of the cooking time, it may be necessary to thicken the
sauce.
To thicken (if required)
1
Mix a teaspoon of cornflour with a small amount of cold water into
a paste.
2
Add a cup of the hot cooking liquor to the paste and mix well until
the paste has dissolved.
3
Pour the cornflour slurry into the slow cooker and mix well.
4
Continue cooking until the sauce has thickened.
Ingredients:
•
3tbsp Vegetable oil
•
2 Medium cooking apples,
peeled, cored and sliced
•
2 Large onions, chopped
•
700g Stewing steak, cubed
•
3tsp Curry powder
•
3tbsp Plain flour
•
400ml Beef stock
•
3tbsp Mango chutney
•
75g Sultanas
•
200g Chopped tinned tomatoes
•
2tbsp Lemon juice
•
Salt and freshly ground black
pepper
For the spicy beef curry
Butter chicken and spicy beef curry
Partition Slow Cooking
Recipes - Mild And Spicy Dishes
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