Slow Cooker Indian Poultry
81 / 100
- For the chicken
- 1 medium chicken (cleaned and trussed)
- 2 Tbsps 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 Tbsp sunflower oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 Tbsp Madras curry powder
- 1 tsp ground cilantro
- ½ tsp superfine caster sugar
- 1 cup Coconut milk
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.
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.