Slow Cooker Indian Poultry

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Slow Cooker Indian Poultry
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Health Score:
6,7 / 10
7 h.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,070 kcal(51 %)
Protein18.29 g(19 %)
Fat75.35 g(65 %)
Carbohydrates89.9 g(60 %)
Sugar added0.52 g(2 %)
Roughage14.25 g(48 %)
Vitamin A7.05 mg(881 %)
Vitamin D0.02 μg(0 %)
Vitamin E1.48 mg(12 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.12 mg(11 %)
Niacin7.15 mg(60 %)
Vitamin B₆0.47 mg(34 %)
Folate57.71 μg(19 %)
Pantothenic acid1.05 mg(18 %)
Biotin3.46 μg(8 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C11.6 mg(12 %)
Potassium955.43 mg(24 %)
Calcium65.37 mg(7 %)
Magnesium102.32 mg(34 %)
Iron5.21 mg(35 %)
Iodine5.02 μg(3 %)
Zinc2.67 mg(33 %)
Saturated fatty acids57.19 g
Cholesterol18.27 mg


For the chicken
1 medium chicken (cleaned and trussed)
2 tablespoons olive oil
1 cup Shredded coconut
1 cup Basmati rice (rinsed in several changes of cold water)
1 ⅔ cups hot water
1 fresh Coconut (halved, with flesh grated)
For the sauce
1 tablespoon sunflower oil
1 onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon Madras curry powder
1 teaspoon ground cilantro
½ teaspoon superfine caster sugar
1 cup Coconut milk
To garnish
1 Banana (peeled)
¼ cup Shredded coconut
2 tablespoons Golden raisins
1 tablespoon sliced almonds
How healthy are the main ingredients?
Coconut milkBasmati riceraisinsolive oilalmondgarlic
Product recommendation
Suggested variations: Suggested variation 1; add 2 tbsp raisins and 2 tbsp shelled pistachios to the rice instead of the grated coconut. Suggested variation 2; joint the chicken after cooking and roughly chop the flesh. Add to the coconut sauce to make a basic chicken curry.

Preparation steps

Rub the chicken with the sunflower oil and season generously.
Heat a large frying pan over a moderate heat until hot and seal the chicken until golden brown in colour all over. Transfer to a slow cooker and sprinkle over 1 tablespoon of the desiccated coconut.
Cover and cook on a low setting for 6 hours. After 6 hours, turn the slow cooker off but leave the chicken covered with the lid.
Place the rice and hot water in a large saucepan. Add 1 tsp of salt and cover with a tight-fitting lid. Cook on a low heat for 15-20 minutes until the rice has absorbed the liquid. Remove from the heat and leave the rice covered to one side.
Prepare the sauce by heating the oil in a saucepan set over a medium heat. Sweat the onion and garlic with a little salt for 5-6 minutes, stirring occasionally until softened. Add the ground spices and sugar and cook for a minute before adding the coconut milk. Stir well and simmer for 5 minutes over a low heat. Adjust the seasoning to taste then set to one side.
Fluff the rice with a fork and stir through the grated coconut and 2 tbsp of the desiccated coconut.
Season to taste and spoon onto a serving platter. Sit the chicken on top and sprinkle any remaining desiccated coconut on top. Reheat the sauce if necessary and pour into a serving bowl. Mix the sultanas and flaked almonds in a small serving pot. Spoon the desiccated coconut for the garnish into a small serving pot. Garnish the rice and chicken with the banana and sprigs of coriander before serving.