Chicken Curry Pot Roast

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

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Chicken Curry Pot Roast Recipe
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Cook Time 3 hours in oven
Servings
1 whole chicken
Cook Time 3 hours in oven
Servings
1 whole chicken
Votes: 0
Rating: 0
You:
Rate this recipe!

INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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
  2. Then pour over the top the rest of the ingredients so that the spices pour down into the liquid:
What else to do
  1. The purpose of dumping everything into the pot while it’s on the stove is just to get things heating up.
  2. 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.
SLOW COOKER
  1. If you’re using a slow cooker, go low for 8-9 hours.
  2. Take out and enjoy with fresh coriander and mint if you have them.
  3. Serve on a bed of half rice / half grated zucchini which is a family favourite, or cauliflower rice, or whatever you fancy.

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Comments 39

  1. Sounds delicious! Am planning on making it tonight 🙂 Thanks so much for your Wednesday workshop this week at Street Organics, was fabulous (apologies for having to leave a little early). We need to discuss your availability for later in the year xx Freya

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      Author

      I hope you enjoyed it! So lovely to see a Gwinganna mate this week – it was such a great group of people up there wasn’t it? Later in the year there are plenty of spots so send through an email with dates you’re thinking. Early August and early September are both out but other than that loads of flexibility. [email protected] x

  2. This looks amazing, will make it tomorrow. I want to use the slow cooker but mine only has low and high settings. Any idea how long/what temp to cook it for?

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      Hey there, I’d do on low and 8 hours should be perfect – Unless you’ve already made? Let me know how you went.

      1. I finally made this tonight and it was great. Cooked in the slower cooker on low for 8 hours – delicious, will definitely make it again. Thanks!

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  3. Thanks so much for the GMO feed info for Aussie chickens. Most people will opt for free range chickens, but don’t go that one BIG step further and ask what the free range chickens are fed. In our neck of the woods organic chickens are available from one Coles supermarket only. Very occasionally one Woolworths supermarket will have an organic chicken available. The organic shops say people won’t pay the high price for an organic chicken. True the price is more than three times the price of a free range chook, BUT as with other organic foods, the portion size can be smaller as the food is more satisfying and the flavour is incredibly superior. Not one lingering chemical taste.

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      Author

      You are very welcome. It’s so important to champion for better information for people and grass roots change – that you can always count on x

      1. I just wondered if you know which free range chickens are fed these pellets. I buy macro free range from woollies. I asked the butcher in there if he knew what they were fed but he didn’t. Thanks for the info

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          Hard to know without contacting the exact farms. I know there’s GMO grains in the Lilydale pellets and in most ‘free range’ chooks I’ve asked about at butchers (Except Burrawang Gaian, GMO free) – problem with woollies is it is most probably multiple suppliers and impossible to trace. Best shop somewhere you can rely on transparency to make an informed decision x

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      1. The wheels fell off the trolley last Friday! It’s in the oven right now as I type 🙂 Will pop a pic on my Instagram (@rachelsmithjourno – formerly @realitychickaus)

        Smells divine so far, I’m starving! X

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  4. Pingback: The Countdown – Delicious Food on the Road

  5. Hi, can you tell me what soup you would make with the leftover sauce? I am going to going this Monday and working out how to stretch it out. THANKS

  6. Any advice on how to bring this back once split please Alexx? The flavours are lovely, but it’s curdled. Despite using CC regularly, I haven’t had this happen in a curry before…

  7. All is good thanks. I whisked a small amount of coconut cream in when I took the chicken out to shred and it came back together. Added some steamed cauliflower at the end.

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      I simply added a grated zuzzhini to freshly cooked jasmine rice and stirred through in the pan for 30 seconds to cook it through while still steaming hot. Sometimes I add a knob of butter and a couple of pinches of salt too x

  8. I love this recipe – so easy and tasty. I add pumpkin and sweet potato with the chicken and about 30mins before it’s ready throw in some broccoli and zucchini too.

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      So glad you love it Nat! And yes – adding the veg in order of cook time, counting down is absolutely perfect and makes it ultra low maintenance, doesn’t it!? x

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