If you aren't already aware, the trusty old crockpot is the one item that not only saves you time and money, but is quite forgiving if one's culinary skills aren't up to scratch. Even my cack-handed boyfriend, who, darling that he is, would even ruin a boiled egg! He has been able to knock out some real tasty dishes! (Also being a slacker, he's able to devote the least time to preparing the ingredients, and thus get back to what he does best: doing an impression of The Dude!)
I was able to combine the ease of cooking with the crockpot with my favourite dish - the curry. It's a relatively quick, cheap & simple (just use cheap cuts of chicken), recipe that does well with the slow cooking as the chicken has the chance to really let the spices infuse the meat.
Ingredients for butter chicken curry
6 medium sized boneless chicken thighs
3 tablespoons of (unsalted) butter
4 teaspoons of curry powder
2 tablesppons of curry paste (I prefer the Pataks brand)
2 cloves of garlic, minced
1 tin of chopped tomatoes
1 can of coconut milk (or substitute with cream)
2 tablespoons of olive oil
1/2 teaspoon grated fresh ginger root
1 cup of plain yogurt
2 vanilla pods
1. Melt the olive oil and butter in a large pan. Add the chicken, garlic and chopped onion/ginger root. Cook until the onion has become translucent.
2. Add the curry powder, paste, chopped tomatoes, ensuring that there aren't any lumps.
3. Then add all the pan ingredients to the crockpot, along with the coconut milk, yogurt and the vanilla pod.
4. Settings for the cooker is: 6 hours on low, or 4 hours on high setting.
5. Once done, serve with your favorite rice and naan bread!