Slow-cooker cooking is generally quite fuss free, requiring little to no attention once all your ingredients are in the pot.
The lower cooking temperatures are also believed to retain more nutrients compared to ingredients exposed to quick but higher cooking temperatures, making your meals generally more nutritious.
Most recipes also benefit from the slow cooking method as the longer cooking time allows richer, bolder flavours to develop.
• 1.5kg chicken pieces, about 8-10 thighs, drumsticks, breasts or your favourite cuts
• 3g (1 tsp) mustard seeds
• 370g (4 medium) potatoes, peeled and quartered
• 300 ml water
• 125g (1 large) red onion, cut into 6 segments
• 40g (2) red chilies, cut into 3
• 20g sugar
• 20g sea salt
• 80g distilled white vinegar
• 50g cooking oil
• 90g garlic cloves, peeled
• 125g shallots, peeled
• 14g (2 stalks) lemongrass, white parts only
• 24g ginger, peeled and cut small
• 6g turmeric, cut small
• 10g galangal, cut small
• 78g rehydrated dried chilies, soaked in hot water for 15 minutes (weight is after rehydration)
• 110g fresh chilies
• 40g candlenuts
• 70g cooking oil
• Blend all aromatics until fine. Add a little water to aid in the blending process if necessary. You can also use a food processor.
• Set your slow cooker to the sauté/sear function and add 50g cooking oil.
• Next, add mustard seeds and let these cook until they start popping. You’ll notice this starts when the slow cooker reaches the “maintain pressure” setting.
• Add blended aromatics and sauté, stirring occasionally until it starts browning on the bottom, about 7 to 8 minutes.
• Add chicken pieces and stir until evenly coated.
• Then, add potatoes and stir through.
• Finally, add the rest of the ingredients and give everything a good stir.
• Cover and set your cooker on high temperature for three hours.
• Once the cooking period is over, taste for salt, sugar and vinegar and make adjustments if necessary. Don’t know if your curry has enough vinegar? The curry should taste pleasantly sour, but not overwhelm you with vinegary fumes.
• That’s it! Serve with rice or bread. Yum!
• When cooked over the stove top, use a whole chicken cut into small pieces to ensure they cook faster and more evenly. However, since you’re using a slow cooker, larger chicken cuts are perfect. However, make sure to include some bony pieces for extra flavour.
• Like it extra spicy? Up the rehydrated and fresh chilies in the aromatic ingredients.
• The Philips all-in-one cooker comes with a nifty sauté/sear function which we used to sauté our aromatics. If your slow cooker doesn’t have that function, do the first four steps in a regular pot over medium heat on a stove top and then transfer the ingredients to your slow cooker, bearing in mind that the timing will be different.
• If you like a wetter slow-cooker Devil Curry, add a little more water. Conversely, as water in a slow cooker doesn’t evaporate very much during the cooking process, don’t use as much water if you prefer your devil curry dryer.
• Depending on the strength of the vinegar you use, you may need to add a little more or less depending on your preference.
• Finally, if you are left with a lot of oil floating on the surface of your Devil Curry, scoop it out before serving.
• If you prefer to cook your dish overnight or when you’re out at work, set it on low temperature for six hours.
• Devil curry is excellent for freezing and can keep for about three months, so don’t forget to freeze your leftovers or make an extra batch or two.
This article first appeared in butterkicap.com
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