It is no secret that I love slow cookers, also know as crock pots! We easily have at least two a week. Being a working mum they literally save my sanity come 5pm.
Every year we do a special slow-cooker week so I was keen to create something new for this year. Based on the requests of some of my lovely VIP members I made this chicken curry using a whole chicken. Not only does this make it really easy for feeding a family but also cost effective.
This whole meal cost less than $15!!!
Plus having the chicken whole makes presentation really nice.
My inspiration for this recipe came from one of my favourites in Healthy Easy Dinners for Busy Mums as well as Jamie Oliver’s famous chicken in milk recipe.
Soft succulent chicken still with nice crispy skin and seasonal vegetables…there was not much left over in our house!
1 whole chicken
Extra virgin olive oil (for browning the chicken)
4-6 baby potatoes
1/2 head of cauliflower
1 can of coconut cream
3 tsp of turmeric
6-8 Bay leaves
1. Heat a fry pan on medium heat and add oil. Brown the chicken on both sides and then place into the slow cooker.
2. Chop the cauliflower and potato and place around the chicken.
3. Whisk the coconut cream and turmeric together and pour all over the vegetables.
4. Place in the bay leaves and season if desired. Cook on high for for four hours or low for six hours.
For other slow cooker recipes check out my Easy Slow Cooker BBQ Ribs and my Simple Spiced Slow Cooker Chicken…plus get your hands on my cook book Healthy Easy Dinners for Busy Mums available in both eBook and hard copy…and this week only get the ebook FREE with every hard copy purchased (which also has free shipping in NZ!).
xxx Dr Julie Bhosale