I had a yen for a chicken curry at the weekend; we make (and eat) a lot of chicken and coriander, but I wanted something different, dammit. So I trundled up to the Jacksons at the top of t’rerd, and came home with two packs of mixed thighs and drumsticks for a fiver, which Pete manfully deskinned for me; it’s a horrible job, and my arthriticy fingers really don’t enjoy it. We put them on a roasting tray, seasoned, drizzled with a little olive oil, and bunged them in the oven while the pizza was cooking. (Well, browning chicken is a boring task, and the oven was on …)
So, there was lots of skinned and part cooked chicken on Sunday morning. Looking at us. I skimmed through various books, but nothing quite appealed, so we winged it, pretty much.
Into the big slow cooker went, variously:
two tablespoons each of ground almonds and dessicated coconut,
two onions fried in some groundnut oil until they were just starting to catch
a paste of garlic and ginger, and a little water, fried off, then spices added: cumin, coriander, turmeric, chili, fenugreek, cardamon, black pepper, and a little salt. All fried down into a paste
a can of coconut milk, and about a third? a half? can of water
a bunch of coriander
And then we just left it alone for about 7 hours. It was really, really nice, except it lacked … something. Not sure what. We’re going to have some more tonight, with some saag aloo, to see if that helps.
That fiver’s worth of chicken made 10 portions, by the way. Plus £0.80 for the coriander, and £1.25 for coconut milk, and maybe another couple of quid’s worth of ingredients. Well under £1 per portion.
p.s. we always cook chicken pieces on the bone – the flavour is better, and the meat falls off when it’s cooked anyway.
Mirrored from Reactive Cooking.