Keith's Healthy Crock Pot Chicken Madras |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This is a crockpot modification of a stovetop curry i used to make when i was on a diet system run by a very well known organisation. For those who know of whom i speak, a portion of this curry should clock in at about 3.5-4 points. The mushrooms are pretty much in there for bulk as they are classed under the system as 'free' so if you want you can simply add more chicken in their place. Ingredients:
600 g boneless skinless chicken breasts |
125 g mushrooms |
250 g onions |
1 kg passata |
100 g madras curry paste |
100 g chopped spinach leaves |
1 teaspoon salt |
Directions:
1. Preheat crock pot to 'high' setting.
2. Dice the chicken breasts into medium sized chunks. Put into a bowl with about 60g of the madras curry paste and coat the chunks with the paste. leave to sit while completing the steps below;.
3. Chop the Onions and Mushrooms and gently fry for around 5-10 mins in a little Olive oil to soften them up, then add them to the crockpot.
4. Add the passata to the crockpot along with the remaining 40g of curry paste and stir to mix.
5. Add the spinach (i tend to use frozen chopped leaf spinach so just drop the frozen chunks into the mix and stir them in later) and mix.
6. In a dry frying pan over a high heat, seal the chicken breast chunks. For that 'faux' tandoor effect let the paste carbonise on the chunks a bit before decanting into the crock pot.
7. Add salt to taste (about 1tsp should be enough).
8. Cook on 'high' setting for about 3-4 hours (crockpots vary according to model and manufacturer so use your own judgement on this).
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