Chicken in SC and Chinese style curry from leftovers?

shell2001

Good Morning everyone.

After reading others post about cooking chickens in the sc has decided to give it a go. I have looked at the index thread about this but the instructions are for the more upto date sc that mine. Its a MR 4ltr one but it only has one cooking temp, how long do you think I should cook it for?

ALSO with the left overs I plan to make a curry. Now DH LOVES chinese style curry but hates indian. Has anyone got a chinese style curry recipe? We have pretty much got our chinese takeout night HM style sorted, ribs, chow mein, egg fried rice, S&s chicken, just missing the curry.

wigginsmum

I put a chicken in mine last night on Low about 10pm and it was beautifully done by 7am this morning (all 7 cats were rushing round the house frantic with the smell), so it's cooling and will be chopped for curries/stirfries. The stock is strained and in the fridge ready for soup to use up some old potatoes and carrots which I'll cook tonight when I get in from work. I'll also shove in some red lentils (not too many as last time I did this we had to slice the soup with a knife!), and flavour with caraway seeds and balsamic vinegar.

I reckon 4-6 hours for yours if it only has one temperature.

Don't have a Chinese curry recipe, I'm afraid, but if someone posts one I'll pinch it for tomorrow night!

shell2001

Thanks for that I put in on about 10am so will just watch it to see how long it takes this first time, smells good though!