Morphy Richards 48762 Manual page 23

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Partition Slow Cooking
Recipes - Mild And Spicy Dishes
Butter chicken and spicy beef curry
For the mild butter chicken
Ingredients:
• 2 Onions, quartered
• 3 Garlic cloves
• 4cm Fresh ginger, peeled
• 1 Large red chilli, halved,
de-seeded
• 8 Boneless, skinless chicken
thighs
• 1tbsp Sunflower oil
• 25g Butter
• 1tsp Cumin seeds, crushed
• 1tsp Fennel seeds crushed
• 4 Cardamom pods, crushed
• 1tsp Paprika
• 1tsp Ground turmeric
• ¼tsp Ground cinnamon
• 300ml Chicken stock
• 1tbsp Light muscovado sugar
• 2tbsp Tomato puree
• 5tbsp Double cream
• Salt
For the spicy beef curry
Ingredients:
• 3tbsp Vegetable oil
• 2 Medium cooking apples,
peeled, cored and sliced
• 2 Large onions, chopped
• 700g Stewing steak, cubed
• 3tsp Curry powder
• 3tbsp Plain flour
• 400ml Beef stock
• 3tbsp Mango chutney
• 75g Sultanas
• 200g Chopped tinned tomatoes
• 2tbsp Lemon juice
• Salt and freshly ground black
pepper
Method:
1 Blend onion, garlic, ginger and chilli in processor or chop finely.
2 Cut each chicken thigh into 4 pieces.
3 Heat oil in a pan and fry chicken until evenly browned. Lift out
chicken and transfer to a plate.
4 Add butter to the pan and heat, add onion paste and cook over
moderate heat until beginning to colour.
5 Stir in the crushed seeds, pods and grounds spices. Cook for 1
minute, then mix in the stock, sugar, tomato puree and salt. Bring
to the boil stirring.
6 Transfer the chicken to the Partitioned Cooking Pot. Pour the onion
mixture and sauce over and press the chicken below the surface of
the liquid.
7 Cover with the Glass Lid and cook for 4 hours on high.
8 Stir in the cream after cooking.
Method:
1 Fry the apple and onion in a pan until soft.
2 Coat the meat in seasoned flour, add to the pan and fry until lightly
browned.
3 Stir in the stock and bring to a simmer. Add remaining ingredients
and bring back to a simmer. Transfer all the ingredients to the
Partitioned Cooking Pot.
4 Cover with the Glass Lid and cook for 4 hours on high.
5 At the end of the cooking time, it may be necessary to thicken the
sauce.
To thicken (if required)
1 Mix a teaspoon of cornflour with a small amount of cold water into
a paste.
2 Add a cup of the hot cooking liquor to the paste and mix well until
the paste has dissolved.
3 Pour the cornflour slurry into the slow cooker and mix well.
4 Continue cooking until the sauce has thickened.
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