Chicken Curry without Toms

pandaonmyshoulder

Hi folks, I am looking for a receipe for Chicken Curry without Tomatoes (tomato phobic male around) that can be done in the slow cooker, any ideas????

tandraig

heres my recipe - i dont use slow cooker but perhaps you could adapt it?

Chicken meat -if raw follow recipe - if cooked follow recipe from where i say simmer slowly (but add the chicken then!)
put a couple of tablespoons oil (sunflower or similar NOT OLIVE) in a large saucepan
add chicken and fry until chicken is starting to brown then remove chicken and set aside
gently fry a chopped large onion until transparent
add about 4 to 6 teaspoons of chosen curry powder
cook very gently for at least 5 minutes
add a tablespoon of flour plain is best
cook for one minute
add at least a pint of chicken stock do it gradually and stir with wooden spoon and you shouldnt get lumps
at this stage you can add the reserved chicken and if wanted your mushrooms or other veg
bring to boil
reduce heat and simmer slowly for at least an hour and half if curry is a bit thin add some cornflour mixed with water or arrowroot powder
10 mins before serving i add a handful of frozen peas
this curry is best if you make it the day before you want it keep it overnight in fridge and make sure its really piping hot when you reheat it.
for beef curry - just use braising beef and beef stock in place of the chicken!

Curlytop40

Years ago my parents had a chap from Kerala stay. His chicken curry was chicken pieces, mushrooms, peppers, onions (and fresh tomatoes but you wouldn't miss them ) cooked in a pan with butter-would've been ghee but he didn't have any,until browning with garlic, ginger and fresh chili added to taste. Then he added coconut milk and let it cook gently for around half an hour or so.Then added lots of fresh coriander before serving.
He served it with rice and naan breads and with aubergine(diced) that was cooked very very slowly in a pan with butter, mustard seeds and garlic.
I don't think any of it would really be slow cookerable but its absolutely gorgeous. Problem for me is its stuck in my head the rather large amout he made and so I always make far too much and eat it for days-its just as nice(if not better!) warmed up as leftovers.