I know it’s not “Chilli”, but, we all still love our Curries, right? And, you do use Chillies in them, so why not? This is one of my own creation, I guess if you wanted to give it a name then you could call it Vindaloo as it’s tomato based, but, I just call it Curry…
This is actually a bit of an upgrade for me, for longer than I can remember I’ve been referring to a little slip of paper for this, my wife and myself have loads of these in a dish from where we’ve made things up and we’d like to remember how we made them for if we like them…
So, there you go. Have at it 😛
Bah. OK – More detail?
This is actually really, really easy to make… As with my Chunky Chilli-Con-Carne recipe I make this with my slow cooker. Mine is the kind where you can take the bowl out and use it to fry beforehand so you don’t lose any of the flavours but you can easily adapt this to use a frying pan or wok. There is also nothing to stop you using a Wok to make the whole thing, I just prefer slow cooking 🙂
What you’ll need:
- Chicken Breasts (Or, some kind of meat to eat, or, Fish if you prefer)
- 500g of Passata
- 1 Large Onion
- 1 Large Green Pepper
- 1 Small Red Onion
- Chillies (According to your own tastes, at least one though)
- Soft Brown Sugar
- Tikka Powder
- Garam Masala
- Chilli Powder (to taste)
- Meat Stock (As appropiate Chicken for Chicken, Beef for Beef etc OXO Cubes or similar are fine)
- Bay Leaves
- Cardamom Pod
See, it’s not even a big shopping list!
As always, the Chillies you use to make this are up to you – I use at least one Scotch Bonnet though for the sauce.
Prep – Part One:
Remember when you’re slow cooking that if you put vegetables in from the start then they’re going to go seriously mushy by the end. If you like that then you can just count both of these steps as one, I don’t, so it’s two 🙂
- Finely chop the Onion
- Finely chop a Chilli
- Cut your Meat into one inch (ish) chunks if neccessary, if you using Beef then you’ll probably not need to do 😉
- Cover with Tikka Powder
I put all my meat into a plastic container, cover with the Tikka and then put the lid on the box and shake it all around, it’s just easier for me that way and I don’t get my hands covered in meat juice fused with Tikka powder!
- Put the Onion and Chilli into the pan
- Add one tablespoon of Ghee
- Turn on the heat
- Fry until Onion and Chilli is soft
- Turn off the heat
- Add your pack of Passata (Don’t stir)
- Add 3 tea spoons of Cumin (I used good, heaped tea spoons full)
- Add 2 tea spoons of Garam Masala
- Add 1 tea spoon of Cinnamon
- Add 2 tea spoons of Tumeric
- Add 1 tea spoon of Coriander
- Add 2 tea spoons of Paprika
- Add 1 tea spoon of Soft Brown Sugar
- Add 1 Bay Leaf
- Add 1 Cardamom Pod (remember to crack it)
- Add 2 Cubes of Stock
17. Turn the heat back on and mix it all together
18. Turn the heat off when all the spices are mixed in to the Passata
(18a. For those of you making the sauce in a pan you can put it in your Slow Cooker now.)
19. Tip your box of meat into the sauce and stir in
Now, if you’ve been paying attention you’ll notice that the picture I posted of my original recipe said to add Chilli and Cayenne Powder and I’ve not mentioned it yet. That’s because I’ve been using Chilli Powder less and letting the Chilli Pods do the work, with this recipe the Chilli you’ve included will melt into the sauce, so will the onions. You can add more powder later if you find your creation too mild.
You also might also be staring at your Curry now and thinking “Wow, that sauce is thick”. It is and it should be, as you slow cook the meat and vegetables will release there juices and it’ll combine into the sauce, thinning it out. Trust me on this if you’re not used to slow cooking, you don’t want to be adding more liquid to the pot just yet!
If you’re planning on cooking this in a Wok then you won’t get the benefit of the juices fusing into the sauce so you might want to add some water, I just use(d) one cup of hot Vegetable stock when making it in a Wok, don’t waste flavour by just using water!
For this next part, if you’ve got a slow cooker with a removal pot like me you can just stick it back in the slow cooker, if you’re using a Wok then you’re golden.
I use the ‘low’ setting and let it go for about 4-5 hours to get the meat nice and tender, I’m not happy if it’s not falling off the fork when I pick it up.
Prep – Part Two:
About an hour from the end you’re going to want to put the rest of your vegetables in…
- Quarter and slice your Green Pepper (Chop into four pieces from the top and then slice into smaller pieces)
- Chop up any additional Chillies you want to add (I normally throw in a bag of Super Market Chillies)
- Chop your Red Onion into quarters and then pull apart the layers
You’ll end up with a pile something like this;
Take the lid off your Slow Cooker and throw in, making sure to mix it into the sauce.
It’ll take around an hour for these to go soft now.
Once it’s nearly ready you’ll get a better idea of how thick the sauce is, to be honest this varies each and every time I make it, if it’s still too thick for your liking then you can water it down with some stock cubes in water (I use Chicken or Vegetable), or if it’s too watery then you can thicken it up with some Corn Starch.
Get some rice on, however you like it and as soon as that is done you’ll end up with something like this, hopefully.
And there we go, a nice easy to make Slow Cooked Curry.
As always, if you make this I’d love to hear your feedback on it in the comments below, good or bad!