Thursday, 28 May 2015

Bread Repurpose - Japanese Slow Cooker Curry

In yesterday's post I shared how I often make crumbed chicken with my bread off cuts. Well, here's something I make with the crumbed chicken!
I used to make this in the frypan and still do on occasion, but I love walking into a house filled with aroma of this curry cooking. So now I like to make it in our Kambrook Quattro Multicooker.

First brown some onion in a little oil.

 Then add some celery & carrot and cook until it begins to soften.

Next add some capsicum, broccoli and cauliflower. I've added potatoes at this point as well, but this day I didn't.

Not-so-Secret-Ingredient time. My sister put me onto this curry base which I've found at Woolworths, Coles & IGA. It comes in mild, medium & hot. For us I use a pack of mild & a pack of medium.

Break apart & add to the pot.

Next add 2 cups of water. I realise this is half the amount the packet recommends, but I prefer a thicker curry.

Stir and bring to the boil. At this point if you are using a frypan continue to simmer until all the veggies are cooked through and the sauce has thickened. If you're using a slow cooker, now's the time to cover & walk away.

Come back in 4-8 hours depending on your machine to a house full of gorgeous curry fragrance.

Now add your leftover crumbed chicken and heat through.

Serve on a bed of rice alongside some seasonal greens (let's just pretend they're hiding at the back here ^-^)

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Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on my personal experience with the product. This post may contain affiliate links.

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