Slow Cooked Left Over Chicken Curry!

Curry is another favourite in our house. We love a bit of spice and we try to eat it everyday. Curry is one great way to spice up your life. We always buy an organic chicken from our local butchers that would serve a small army. However, I do like having leftovers for omelettes or curries. Plus an organic chicken is a great source of essential minerals and vitamins. Chicken can help to build the immune system and is a great source of protein.

Also, the spices found in curries can help with a number of illnesses and diseases. Firstly they have been known to reduce the risk of Alzheimer’s. Tumeric that is found in most curries contains a chemical compound called curcumin. Curcumin can reduce the build up of knots in the brain that cause Alzheimer’s. Only 1 per cent of people aged 65 or over who live in Indian villages have Alzheimer’s. Tumeric has been proven to improve memory, aid digestion, reduce infections and guards against heart attacks. People who eat a lot of tumeric tend to suffer with less colds as well.

Curries can also help to boost the immune system. Chilli and many other spices that are found in a curry can ward off colds by triggering the body’s natural defences to produce extra mucus which traps viruses and soothes inflamed passages.

Many of the spices found in a curry can help to reduce the risk of heart disease. Lots of herbs and spices contain another chemical compound called saylicylic acid. Scientists believe that sayliclic acid may work by reducing inflammation in the blood vessels that could otherwise lead to hardening of the arteries.

Finally garlic is always in a curry and it’s great for boosting the immune system too. It contains allicin which is an antibiotic. So eating a curry is an excellent way to have a healthy body and mind.

Serves 4

Equipment needed

  • Sharpe Knife
  • Cutting board
  • Slow cooker
  • Frying pan (if using uncooked chicken)
  • Spatular (if using uncooked chicken)
  • Food processor
  • Stick blender

Ingredients needed

  • Left over roast chicken X 500g
  • Or diced raw chicken x 500g (if you have no leftover chicken)
  • Coconut oil (if you have no leftover chicken or pan method see below)
  • Coconut milk x 400g tin
  • Onions x 2 chopped
  • Garlic x 4 cloves sliced
  • Ginger root x 20g chunk grated
  • Ground cumin x 2 tsp
  • Ground corriandar x 2 tsp
  • Ground tumeric x 1/2 tsp
  • Hot chilli powder x 1/2 tsp
  • Bay leaf x 1
  • Ground cloves x 1/2 tsp
  • Date syrup x 2 tsp
  • Chicken or vegetable stock x 300mls
  • Coconut cream x 4 tsp
  • Freshly ground black pepper and salt.
  • Corriander x 1 large handful torn into pieces
  • Spinach x 400g bag

Method

  • Place all the ingredients into the slow cooker apart from the chicken, coconut cream, corriander and spinach.
  • Turn the slow cooker on high for two hours or low for four hours.
  • Wonderful smells should start to drift around your home.
  • Then turn off the slow cooker, take the lid off and allow it to cool.
  • After 30 minutes or so transfer the mixture to a food processor or use a stick blender and blend until the liquid is smooth.
  • Now season to taste.
  • Then place back into the slow cooker and cook again for 30 minutes.
  • Next add the left over roast chicken.
  • Or if you are using diced chicken fry in a separate pan with some coconut oil until cooked and add this to the sauce.
  • Add the spinach and corriander until they wilt down.
  • Finally, add the coconut cream and serve with quinoa or brown rice and peas.

Normally I serve this with either quinoa or brown rice and peas. If you do not have a slow cooker, you can cook this meal on the hob too.

Method for on the hob.

  • Start by cooking the onions and the garlic on a medium heat in some coconut oil until the onions become clear. This should take around 5 – 10 minutes.
  • Then add all the spices and cook for a further 3 – 5 minutes.
  • Next add the coconut milk, chicken or vegetable stock, the date syrup and the bay leaf.
  • Leave to simmer on a low heat for around 30 minutes.
  • Turn the heat off and leave to cool for about 30 minutes.
  • Once the mixture has cooled add to the food processor or use the stick blender and blend the ingredients until a smooth liquid is formed.
  • Now season to taste.
  • Place the liquid back in the pan and add the leftover chicken.
  • Or fry the diced chicken until cooked then add to the liquid.
  • Then leave for another 10 -15 minutes on a low heat to warm the left over chicken up and then add the spinach and corriander.
  • Add the spinach and corriander until they wilt down.
  • Finally add the coconut cream and serve with quinoa or brown rice and peas.

Chicken curry is a great meal and a healthy way to ensure your body gets vital vitamins and minerals it needs. We love it in this house and we hope you will enjoy it too.