When it comes to making dinner, nothing beats a hearty and delicious meal that can be cooked effortlessly, and this slow cooker chicken madras recipe is a perfect example.
When there are a little over 3 hours left on the cooking in the slow cooker, prepare the other ingredients (except the bell peppers, which should be added when there are 2 hours left on the slow cooker timer).
Peel and cut the carrot into rough pieces. Chop the red chili into smaller pieces and possibly remove the seeds for a less spicy dish.
Add the spices, chili and chutney. Again, use an immersion blender so that the chili and chutney are finely distributed and the spices is well mixed with the base.
Add the carrot and chicken, stir, put on the lid and then leave for an hour on a low heat.
When there are 2 hours left in the cooking, add the bell pepper that has been cut into smaller pieces. Put the lid back on and cook for the last 2 hours.
Serve with rice, naan bread and some fresh chopped coriander.
Curry base
Peel and finely chop all the vegetables for the base, pour them into the slow cooker. The garlic can be peeled and added whole, the ginger should be finely grated.
Add the other ingredients and put the slow cooker on low temperature, 10 hours.
When there are about 3 hours left in the slow cooker (the base has cooked for 7 hours), use an immersion blender directly in the slow cooker to mix everything into a smooth sauce.
Keyword Chicken Madras, Slow Cooker Chicken Madras