Mostly, I’m demanding. I want gorgeous food with not too much effort. Is that too much to ask?
Sometimes (actually most times) I just want to throw together a few things and have them turn out amazingly well. For those of you that have been with me for a while now you’ll know that about my family meal style and hopefully you’re enjoying the recipes. It’s the French way really, when you think about it. Forget Escoffier and the over perfection phase we all went through. The simple French every day person cooking style is simple things from great produce, done well. Nothing more.
So, to that end: Curry. It can take an annoying amount of stove top consultation and stirring to get a great, deeply flavoured curry happening.
So, I wanted to do something that would be a great family-friendly curry vibe, without any work, deboning chicken, caramelising onions etc. Enter the pot roast technique – Throw it all in. Cook it low and slow. Job done.
It’s just so simple and yummy!
The meat will be so tender and it’s a comforting, mild curry for all palates – I add a little chilli to my serve, whereas my son and husband aren’t chili lovers so much so they enjoy it plain!
Leftovers tip: You’ll have loads of yummy sauce leftover – The PERFECT soup enhancing liquid for the next veggie soup you make. Then use the leftover chook for a yummy salad the next day. Easy.
I hope you enjoy it! Feel free to hashtag #lowtoxlife or say hi on instagram @lowtoxlife
Real Food. Happy Bodies
Chicken Curry Pot Roast Recipe
- 1 whole chicken generously salted with a good quality salt (organic where possible. Did you know most free range chickens in Australia are fed a grain mix that contains American and south American origin GMO corn and soy in there? Not awesome!)
- Ground ginger, ground turmeric, ground cumin, coriander seeds, ground cinnamon and ground onion powder
- 1/2 cup chicken stock
- 1 cup coconut cream
- 4 pcs spring onion stalks whole and thrown into the pot
- 4 pcs roma tomatoes whole and thrown into the pot
- Rub into the chicken or at least scatter over it : 1 heaped teaspoon of each of the following spices: Ground ginger, ground turmeric, ground cumin, coriander seeds, ground cinnamon and ground onion powder
- Then pour over the top the rest of the ingredients so that the spices pour down into the liquid:
What else to do
- The purpose of dumping everything into the pot while it’s on the stove is just to get things heating up.
- Once it’s all in there, pop into a 150C oven for 3 hours with the lid on. Baste once or twice if you fancy but really, the steamy spice vapours will flavour the chook and keep it moist so it’s not essential.
- If you’re using a slow cooker, go low for 8-9 hours.
- Take out and enjoy with fresh coriander and mint if you have them.
- Serve on a bed of half rice / half grated zucchini which is a family favourite, or cauliflower rice, or whatever you fancy.