Ingredients
- 1 large onion diced
- 2 tablespoons cooking oil
- 1 kg chicken pieces on the bone
- 2 corn cobs cut into 4 wedges each
- 1 jar Goan Cuisine Yellow Curry
- 1/2 cup fresh chopped coriander
- 1-2 green chillies
- 1/2 cup yoghurt or coconut milk
Method
- Fry onions in oil until brown
- Add chicken pieces and fry on medium high heat until sealed
- Fold through 1 jar Goan Yellow Curry
- Add corn wedges, coconut milk, green chilli and water to just barely cover
- Transfer to slow cooker and set to cook
- When tender add salt to taste and extra fresh sliced red chilli if desired
- Garnish with coriander and enjoy with boiled basmati rice
Serving Suggestion
Serving Suggestions
- Serve with Goan Cuisine Tomato Kasaundi and a dice of tomato, cucumber and red onion.
Excellent for:
- Meat: Brisket, Chuck steak, Lamb forequarter chops, lamb shoulder, diced boneless lamb or goat
- Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces, Chicken breast strips
- Seafood: Mackerel/salmon cutlets, barramundi/snapper/whiting fillets, prawns, squid, crabs, mussels
- Vegetable: Eggplant, zucchini, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
- Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
- Lentils: yellow, red, green, split peas
- Tofu, Tempeh
Cooking time guidelines – if the standard cooking time is:
- 15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low
- 30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low
- 1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low
- 2-4 hours, cook it for 4-6 hours on High or 8-12 hours on Low