Slow Cooked Goan Yellow Chicken and Sweet Corn

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

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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

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