Chicken curry is a classic dish that’s popular both as a takeaway and among families as a home cooking staple. Despite being a relatively easy meal to make, a saturated market of recipes makes it hard to find a foolproof formula for the best flavours.
However, according to one food and flavour expert, there’s just one unique ingredient you need to elevate your home-cooked curry.
Speaking exclusively to Express.co.uk, founder of The Gift of Oil Phil Bianchi said: “This is the perfect recipe for those with busy schedules as you can just place it all in the slow cooker and let it do the work for you.
“Adding Garlic and Ginger balsamic to the chicken first helps to elevate the other ingredients and create a dish that is not only full of flavour but really easy to make, with little effort.
“The additional chilli pepper olive oil means that you choose the right spice for you, without making a separate dish for everyone in the family.”
Slow cooker chicken curry recipe
This dish is designed to be cooked slowly and with “very little effort”, so start by preheating the slow cooker to a high heat.
Then, in a large pan, heat the Sicilian Olive Oil before adding the onion and cooking it over medium heat for five to six minutes until softened.
Add the chicken, Garlic and Ginger Balsamic, then leave to cook for three or four minutes until the chicken is just sealed, as put by Phil.
Add the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprik and cinnamon.
Stir to coat the chicken and cook for one to two minutes until everything is well seasoned and full of flavour.
Add in the stock, tinned tomatoes, tomato puree and coconut milk to make the sauce, then stir well before bringing everything to a gentle bubble.
Pour everything into the slow cooker and cook for three or four hours on high or five to six hours on low.
Whe cooked, serve with rice and sprinkle over the chopped coriander. Phil said: “For an extra spicy kick, drizzle with Chilli Pepper
Olive Oil, or my top tip is to drizzle and stir Lemon Olive Oil or Lime Olive Oil through the rice for extra flavour!”
