I tried out a new recipe tonight for chili. I’ve heard of people putting chocolate in chili but I wasn’t convinced. Apparently it gives it a smoothness and velvetiness. Overall, it was really nice and you couldn’t taste the chocolate. Unfortunately, I over-cocked the cloves, which is something I don’t know how to reverse. I will definitely make it again but I will half the amount of cloves. As suggested, I served it with warmed tortillas and sour-cream.
Here is the recipe: It comes from one of my favourite Slow Cooker Books – Ultimate Slow Cooker by Sara Lewis, which I strongly recommend. I use it all the time. This is in no way a sponsored post.
I know some people think they’re Retro but I love my slow cooker and I use it about 3 times a week. I work in the afternoons so it’s perfect. I lump everything in it in the morning and switch it on before I head out. It saves me rushing around trying to cook in the midst of Madame’s bedtime routine. My husband and I found that we were eating later and later so now as soon as she is in bed dinner is served.
I thought I would start compiling a few of my favourite recipes. The lovely Dawn at the The Moiderer is also compiling a list and has some slow cooker tips so do pop over and check out some of the recipes. She also has a Mclinky so you can add your own recipes as well. I quite fancy trying the Creamy Pesto Chicken.
My only tip is always brown meat before you put it in even if the recipe doesn’t call for it.
Without further ado…here is my first recipe.
Slow Cooker Green Thai Chicken Curry
Recipe Type: Main
Cuisine: Thai
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4-6
Thai Green Chicken Curry
Ingredients
455 g of diced chicken breast
One sachet of Sharwood’s Thai Green Curry Paste
400 ml can of coconut milk
250 ml chopped green beans
250 ml chopped cauliflower
1/2 a red pepper chopped
2 teaspoons of sugar
Instructions
Brown the chicken for a few minutes in a frying pan. Then throw it all into the slow cooker mix well. Cook on low for 8-10 hours. Serve with basmati rice and naans for dipping.
