New Improved Slow Cooker Katsu Curry

I haven't made Slow Cooker Katsu Curry for ages, preferring instead to make Breaded Turkey Katsu Curry instead.  But today, having bought chicken thighs earlier in the week with a slow cooker curry in mind, I decided to revisit my slow cooker recipe with 4 years practise now under my belt.

Serves a hearty 4

8 chicken thighs
1 tbsp sunflower oil
1 large onion, peeled and roughly chopped
5 whole garlic cloves, peeled and halved
2 carrots, peeled and roughly chopped
1 tbsp garam masala
1 tbsp medium curry powder
500ml recently boiled water
1 chicken stock cube
1 tbsp honey
2 tbsp soy sauce

Turn on your slow cooker to heat up.

Brown the chicken thighs in a large frying pan.  Once browned, place the chicken in the slow cooker and fry the onion, carrot and garlic for a few minutes.  Add the curry powder & garam masala, stir once more to warm the spices, then scrape everything into the slow cooker and rinse the pan out with the boiling hot stock (or boiling water, adding the crumbled stock cube).

Cook for High for 4+ hours.  When just about ready to eat, remove the chicken thighs to a warmed bowl and transfer the liquid and stewed vegetables to a liquidiser.  Add the soy sauce and honey and  liquidise.  Pour back over the chicken and serve over rice.

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