Slow Cooker Chicken Tikka

I'm on  a roll with these slow cooker recipes. But lets get British with this one. There is much talk with where this meal originates from. Some believe it was first created in an Indian subcontinent and others believe is Glasgow, Scotland. Either way this dish is lovely and will bring everyone to the table.

Serves 4

5-6 Chicken Thighs, cut into chunks

1 tsp Cumin

1 tsp Paprika

1tsp Ground Coriander

1 Large Onion, finely chopped

3 Garlic Cloves. crushed

2 tbsp Garam Masala

1 tsp Fresh/Lazy Ginger

2 tbsp Plain Flour

2 tbsp Tomato Puree

2 Can Chopped Tomatoes

1 tsp Cayenne Pepper

400ml Coconut Milk

1 Red Chili, deseeded (keep seeds it you want hotter), diced
Olive Oil
Fresh Coriander (garnish)

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the chicken and cook until the chicken has changed colour. Add the onion, garlic and chili until softened. If using a frying pan put the chicken mixture mixture in the slow cooker. If not place the pot in the slow cooker.

2. Add the rest of the ingredients apart from the coconut milk to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Half an hour before the curry has finished add the Coconut Milk. Serve with rice and/or naan bread. Optional Garnish with Coriander.

Gareth's Mild King Prawn Curry

I need to work on my heat strength this is mild and it you want it to be spicier then add more chillies and chilli powder.If you want to make curries then it is worth investing in a wide variety of spices. 

Serves 2

200g King Prawns, peeled
1 Onion, finely chopped
2 Garlic Cloves
200ml Coconut Milk
1 tbsp Tomato Puree
1 tbsp Mango Chutney
6 Curry Leaves

1 tbsp Olive Oil

1 Red chilli, deseeded and finely sliced

Spices
1 tsp Ginger
½ tsp Ground Coriander

½ tsp Mustard Seeds

1 tsp Fennel seeds

½ tsp Cumin Seeds

¼ tsp Turmeric

½ tsp Coriander Seeds

1. Hea the pan on a high heat. Then add the spices to the pan. Dry fry for 1 -2 minutes to release the flavours.

2. Then add the olive oil and fry the onions, garlic and chillies and fry for 5 minutes on a medium heat. 

3. Then add the prawns and curry leaves, cook til the prawns changes colour from grey to pink. 

4.  Then add the coconut milk, mango chutney and tomato puree. Mix all the ingredients together and put on a low heat. Cook for about 20 minutes til the sauce has thickened. Serve with rice and/or naan.

Positively Pleasing Pershore Plum Festival

Pershore is famous for their plums and from the turn out, everyone knows it. Even though it lasts for a month with various events throughout that time, the one event I want to really talk about is the Pershore Bank Holiday Monday event. A market with various tastes that will tantalise your taste buds.

I do love a good market and may have dipped into my pocket to make a few good investments. Here is a picture of some the delectable goods I got my hands on.

L to R: Cider Punch, Salmon, Leek & Mozerella Tart, Plums, Curry Sauce, Belgium Chocolate Slab, Treacle tart, Mead, Plum Tart and Black Cherry Liqueur.

Generally enjoyed all of these delectable things and needed to stock up on my Mead since I used it up in like a couple of months. So this time, I am gonna make it last longer. But don't worry I am not that much of a drunk *hiccup*. For the plums I have made a couple of recipes, one sweet and one savoury. These will be uploaded in due course.

Mulled Plum Punch

Apart from the food, there was a vast selection of cars and a variety of entertainment such as live cookery from a chief using plum related recipes and for the children teddy bear parachuting. An enjoyable day out for the whole family as well as ample amounts of cider, plum drinks (alcoholic and non-alcoholic) and live music. Add the town crier and the mayor, you have a lovely mix for a grand day out.

Make sure you put this event in your calendar!

Root Vegetable and Lentil Curry (V)

So I am in this expert patient programme and one of the task I set myself was to cook healthier this week. So here it is a curry with I don't know how many of my fruit and vegetables for the day.

Serves 4

Vegetable Oil
600g Sweet Potato, peeled and cut into chunks
3 Parsnips, peeled and sliced
3 Carrots, peeled and sliced
750ml Vegetable Stock
1 Onion, finely sliced
2 Garlic Cloves, crushed
250 g Low Fat Yoghurt
1 tsp Ginger
1 tsp Turmeric
1 tsp Ground Coriander
1 tbsp Curry Powder (strength- Personal preference)
Naan Bread
150g Red Lentils
Fresh Coriander

1. Fry the onion and garlic in the oil until softened. Add the carrots, parsnips and sweet potato to the pan and fry for about 10 minutes.

2. Add the curry powder, turmeric, ground coriander and ginger to the pan and stir in. Continuously stir over the heat for about 2 minutes. Add the stock and lentils to the pan and bring to the boil. Reduce the heat. Cover and leave to simmer for 20 minutes. The sauce should reduce and thicken and the vegetables should be tender.

3. Add the yoghurt to the pan and heat through for about 5 minutes. Stir in the coriander and serve with the naan bread.

Chicken Biryani

For those who love curry but can't handle the hot spices this is perfect for you. If you want to add a bit more heat choose a hotter curry paste and add a hot curry powder to the pan after cooking the chicken.

Serves 6

300g Basmati Rice
Knob of Butter
120g Raisins
60g Almonds
4 Chicken Breast, diced
Coriander, torn up
750ml Chicken Stock
2 Medium Onions, finely chopped
4 Tbps Curry Paste (I used Korma)
200ml Yoghurt
6 Naan Breads
1 tsp Turmeric
1 Pinch Saffron
1  tsp Cinnamon
1 Bayleaf

1. Melt the butter in a wok and fry the onions until they begin to soften. Cook the chicken until it begins to turn white.

2. Add the saffron, cinnamon, turmeric and curry paste and cook for a minute. Then add the rice to the pan so that the flavours can be absorbed into the rice. Cook for a further minute.

3. Add the stock, yoghurt, raisins and the bay leaf. Bring to the boil then reduce the heat so that it simmers. While it cooks check ever so often so that it isnt sticking to the bottom of the pan. If the rice hasnt cooked enough when the stock evaporates add more chicken stock.

4. Just before it finishes cooking add the almonds and coriander.

5. Serve with the naan bread.

Chicken Pilaf

This dish may not look glamorous but is a great midweek meal, only need one pan and contains about 2 of your 5 a day. Healthy food and less washing up!

Serves 2

1 Medium Onion, finely sliced
2 Chicken Breasts, cut into chunks
2 Tbsp Korma curry pasta
1 1/2 Mug of Basmati rice, washed
2 Mugs of frozen vegetables
1 Mug of frozen spinach
2 Mugs of chicken stock
1 tsp dried coriander

1. Heat olive oil in a frying pan. Fry the onions until soft. Throw in the chicken and fry until the chicken changes colour.

2. Add the curry paste and the rice to the pan. Cook for a minute.

3. Add the chicken stock and bring to the boil. Once boiling reducing the heat and let it simmer. Cook for 10 minutes then add the frozen vegetables. Cook for a further 5 minutes. Add the frozen spinach and coriander, cook for another 5 minutes.

3. The liquid should have reduced and the rice would have cooked. Make sure while cooking this that you stir regularly otherwise it will stick to the pan. Season and serve.

Fruity Chicken Curry

I do love a good curry and making it yourself makes it taste all the nicer. This one is fairly simple and has a mild heat but if you want it hotter just use a spicier curry powder and adding some chopped red chillies to the recipe.

Serves: 2

1 Red Onion
2 Chicken Breast, chopped into chunks (1 Chicken Breast per person)
1/2 a mug of Dried Apricots, chopped
150ml Double Cream
500 ml Chicken Stock
1/2 a mug of Sultanas
1/2 a mug of Flaked Almonds
1/2 tbsp Curry Powder
1 tsp Cumin
1 tsp Turmeric
Salt and Pepper

1. Heat a small amount of oil in a frying pan. Fry the red onions for a couple of minutes.

     2.  Add the chicken and fry until you cant pink. Then add the cumin, turmeric and curry powder to the pan and make sure it covers the chicken.

    3.  Add the chicken stock to part boil the chicken. Once the liquid begins to boil reduce the heat so that it simmers.

    4.  Add the sultanas, almonds and apricots. Once the liquid has reduced, add the cream. 

    5. Taste and season if needed. Serve.

Serving Suggestions: Rice and/or Naan bread