I’m not one for recipes or following cook books. I either make things up or have a quick glance at recipes for ideas and then go my own way. The curry I made last night, was a bit of this and a bit of that, so if you make it and have some feedback, please feel free to let me know as I know cooking is one thing, but writing recipes that others can cook from is another art all together.
2 tbs Coconut Oil
Sprig of Curry leaves
1 tsp Black Mustard seeds
1 tsp Fenugreek seeds
1 diced Onions
1 cloves Garlic, sliced
1.5 kg of diced Chicken thighs (fat still on)
2 tbs Coriander
2 tsp Chilli Powder or Paprika
1/2 tsp Turmeric
2 tsp Sri Lankan meat curry powder
1 tsp Salt
1 can Coconut Milk
Heat coconut oil and fry Mustard Seeds and Fenugreek Curry Leaves until mustard seeds begin to pop. Add onions and garlic quickly and simmer til translucent.
Add fried mixture and remaining ingredients to a slow cooker or cast iron pot and stir through.
Cook on low heat for 4 hours or in oven with 90-100 degrees.
*I prefer to cook with bones as this adds to the flavour, so you can always use Chicken Marylands, skin on which is my favourite. Last night, the boys from Hudson Meats diced up the thighs for me to make things easier!
* When cleansing, chilli and garlic are anti-microbial and anti-parasitic, so go for it and have as much as you can handle!
Slow Cooking Tips:
If your oven does not have a self start and finish option, getting a wall timer for the power point from Mosman hardware is a great idea. Prepare the mix the night before, put everything in the pot in the fridge overnight and when you get up, set it all up to be ready when you get home from work. Left overs are awesome for lunch in a thermos container and they have great ones at The Storehouse in Military Rd.
Love to hear how you all go and any variations you might have!