Chicken and Duck

Chicken and duck make the perfect partners to curry - the meat simply soaks up all the fragrant spices. For succulence, flavour and versatility, it's an unbeatable combination. Plus, using the slow cooker allows the whole dish to become flavoursome and succulent.

Some of the most popular Indian dishes include korma, tandoori and butter chicken. The slow cooker makes moist and flavoursome chicken curries whichever cut you choose: breast, quarters, thighs or drumsticks. You'll also find wonderful ways to cook duck in this chapter. It's a rich meat which works well in spicier curries. In Indian cuisine, the skin is nearly always removed from poultry to allow flavour to penetrate the meat, which makes it lower in fat too.

Buy poultry from a reliable source and refrigerate as soon as possible after purchase. If you can't cook it within a day or two, poultry will keep for up to three months in the freezer; defrost overnight in the refrigerator and always check that it is thawed before adding to the slow cooker. You should also make sure that larger pieces, such as portions and thighs, are thoroughly cooked before serving by piercing them at the thickest point; the juices should run clear and not be at all pink.

Chicken Korma

This mild curry has a rich thick sauce made from ground almonds, coconut milk and cream and is one of the most popular dishes in Indian restaurants and takeaways.

Serves 4

75 g/3 oz/¾ cup toasted flaked (slivered) almonds
15 ml/1 tbsp ghee or unsalted (sweet) butter
10 ml/2 tsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
4 cardamom pods
10 ml/2 tsp ground cumin
5 ml/1 tsp ground coriander
1.5 ml/¼ tsp ground cinnamon
1.5 ml/¼ tsp ground turmeric
2.5 ml/½ tsp salt
300 ml/½ pint/1¼ cups coconut milk
450 g/1 lb chicken fillets, cut into large bite-sized chunks
5 ml/1 tsp tomato purée (paste)
100 ml/3½ fl oz/scant ½ cup boiling chicken or vegetable stock
60 ml/4 tbsp double (heavy) cream
15 ml/1 tbsp fresh lime juice or 10 ml/2 tsp fresh or bottled lemon juice with 5 ml/1 tsp water
5 ml/1 tsp garam masala

Reserve about a quarter of the almonds for garnishing, then put the rest into a spice grinder or coffee mill and grind until fine.
Heat the ghee or butter and the oil in a large frying pan. Fry the onion for 5 minutes until beginning to soften. Add the garlic, cardamom pods, cumin, ground coriander, cinnamon and turmeric and cook for a further minute, stirring. Turn off the heat and stir in the salt and coconut milk.
Put the chicken in the ceramic cooking pot and pour over the spice and coconut mixture. Stir the tomato purée into the stock and add that as well. Mix together, cover with the lid and switch the slow cooker on to Low. Cook for 3-5 hours or until the chicken is tender.
Stir the cream, lime or lemon juice and garam masala into the curry and cook for a further 30 minutes. Taste and adjust the seasoning if necessary. Serve with Saffron or Turmeric Rice and popadoms.

TIPS

If you can't find ready-toasted flaked almonds, dry-fry flaked almonds in a non-stick frying pan over a medium heat for 2-3 minutes until just beginning to colour - take care, and keep watch, as they burn easily.

To contrast the sweetness of the coconut milk, a dash of lemon or lime juice is added in this recipe, but you can leave this out if you prefer.

For a hotter version, you can add a pinch of dried chilli flakes with the spices.

Aromatic Chicken Curry

This creamy curry is ideal for those who prefer mildly spiced dishes. The flavours blend well and are absorbed by the chicken. Of course you can make it hotter if you wish but if you are not sure, try my version first, then spice it up next time.

Serves 4

4 skinless, boneless chicken breasts
100 g/4 oz creamed coconut
350 ml/12fl oz/1½ cups boiling chicken or vegetable stock
15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
5 ml/1 tsp ground turmeric
5 ml/1 tsp ground ginger
10 ml/2 tsp ground cumin
10 ml/2 tsp ground coriander
Salt and freshly ground black pepper
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)

Trim the chicken breasts, then cut each into 3 equal-sized pieces. Place in the ceramic cooking pot. Roughly chop the coconut and stir it into the stock until dissolved. Set aside.
Heat the oil in a frying pan, add the onion and cook for 6-7 minutes. Stir in the garlic and dry spices and cook for 1 minute, stirring all the time. Turn off the heat. Stir in a little of the coconut stock, then pour the mixture over the chicken.
Pour in the remaining coconut stock and season with salt and pepper. Cover with the lid and switch on the slow cooker to Low.
Cook for 4-6 hours or until the chicken is very tender. Stir in the chopped coriander and serve at once with boiled or steamed rice or warm Indian breads.

TIP

If you prefer a hotter version you could add a couple of finely chopped seeded red chillies or 5 ml/1 tsp hot chilli powder with the spices.

Chicken in a Spicy Sauce

This is a simplified version of murghi bhuna masala, a delicious dish where chicken breasts are pan-fried until a rich brown colour, then gently simmered in a small amount of spicy sauce to make a fairly dry curry. I've added a little more sauce to ensure the chicken remains moist as it slowly cooks and soaks up all the flavours.

Serves 4

30 ml/2 tbsp sunflower oil
30 ml/2 tbsp ghee or unsalted (sweet) butter
4 chicken breasts or supremes with skin on
2 onions, finely chopped, or 90 ml/6 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
2 green cardamom pods, split
2 green chillies, seeded and finely chopped, or 10 ml/2 tsp chilli purée (paste)
5 ml/1 tsp ground ginger
Pinch of ground turmeric
Pinch of ground cloves
400 g/14 oz/1 large can of chopped tomatoes
75 ml/5 tbsp boiling chicken stock or water
Salt and freshly ground black pepper
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)

Heat half the oil and half the ghee in a frying pan. Add the chicken breasts, skin-side down and cook for 4-5 minutes until a dark golden brown. Remove from the pan and place in the ceramic cooking pot, skin-side up.
Add the rest of the oil and ghee to the frying pan. Add the onions and cook for 2-3 minutes, stirring, then add the garlic, seeds from the cardamom pods, chillies, ginger, turmeric and cloves. Cook for 1 minute, stirring all the time.
Add the tomatoes and stock or water to the pan. Season with salt and pepper. Gently heat until steaming hot, then carefully pour over the chicken.
Cover the ceramic cooking pot with the lid and switch on the slow cooker to Low. Cook for 4-6 hours, or until the chicken is very tender and the sauce very thick.
Lift the chicken on to warmed serving plates. Stir the coriander into the sauce and adjust the seasoning if necessary. Spoon the sauce over the chicken before serving with Cucumber and Coriander Raita.

VARIATION

You could use thin turkey steaks for this recipe.

Tandoori Chicken

Traditionally cooked in a hot clay oven (tandoor), a slow cooker won't produce the blackened effect associated with this dish, but the chicken will be superbly moist and flavoursome. You also won't need to marinate it first for several hours in the fridge to allow the spices to penetrate the meat, although you can if you want to prepare it the night before.

Serves 4

4 large chicken portions, skinned
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp ground coriander
2.5 ml/½ tsp ground ginger
30 ml/2 tbsp ground paprika
15 ml/1 tbsp garam masala
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp cornflour (cornstarch)
2.5 ml/½ tsp salt
45 ml/3 tbsp lime juice or 30 ml/2 tbsp bottled lemon juice with 15 ml/1 tbsp water
200 ml/7 fl oz/scant 1 cup thick plain yoghurt

Make several deep slashes in the chicken to allow the flavours to penetrate. Place in the ceramic cooking pot.
Blend together the garlic, ground coriander, ginger, paprika, garam masala, turmeric, cornflour, salt and lime or lemon juice and water to make a smooth paste. Stir in the yoghurt.
Spoon and spread the spice mixture all over the chicken, then cover the slow cooker with the lid and switch on to Low.
Cook for 4-6 hours or until the chicken is cooked and very tender. Lift out of the juices with a draining spoon and serve with salad or plain rice and chutney.

TIP

Use the tandoori mix with other meats or fish.

Chicken with Spinach and Lentils

This tasty chicken curry is really low in fat, yet full of flavour and you can use your favourite curry powder or paste. Lentils are used to thicken the sauce; the long slow cooking reduces them to a creamy purée.

Serves 4

30 ml/2 tbsp curry powder or paste
375 ml/13 fl oz/1½ cups hot (not boiling) chicken or vegetable stock
1 bay leaf
75 g/3 oz/scant ½ cup red lentils
8 chicken thighs, skinned
Salt and freshly ground black pepper
200 g/7 oz fresh spinach leaves
30 ml/2 tbsp chopped fresh or thawed frozen coriander (cilantro)

Put the curry powder or paste into the ceramic cooking pot. Add a little of the stock and stir until blended, then stir in the remaining stock. Add the bay leaf.
Put the lentils in a sieve (strainer) and rinse under cold running water. Drain, then tip into the cooking pot. Cover with the lid and cook on Low for 3 hours.
Season the chicken thighs with salt and pepper and place in a single layer on top of the lentils. Replace the cover and cook for a further 2 hours or until the chicken is just tender.
Meanwhile, finely shred the spinach. Add to the ceramic pot, gently pressing it down into the hot stock. Cover and cook for a further 30-45 minutes or until the spinach has wilted and is tender. Taste and adjust the seasoning if necessary. Serve sprinkled with chopped coriander on a bed of rice.

TIP

Shredded fresh spinach enhances the dish, but you will need a large slow cooker for this. If yours has a capacity less than 3.5 litres/6 pints/15 cups, make this with thawed and drained frozen spinach.

Chicken Kofta Curry

This is a simple dish of chicken meatballs flavoured with ginger, garlic and coriander cooked in a curry sauce with rice. There's no need to serve anything else with this complete meal, but it is delicious with a little Fresh Green Chutney drizzled on top.

Serves 4

450 g/1 lb minced chicken
30 ml/2 tbsp grated fresh or bottled ginger
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp chopped fresh or thawed frozen coriander (cilantro)
Salt and freshly ground black pepper
30 ml/2 tbsp sunflower oil
1 onion, finely chopped, or 45 ml/ 3 tbsp frozen chopped onion
30 ml/2 tbsp mild or medium curry paste
400 g/14 oz/large can chopped tomatoes
350 ml/12 fl oz/11/3 cups boiling chicken or vegetable stock
90 g/3½ oz/1/3 cup easy-cook (converted) basmati rice

Put the chicken, ginger, garlic and chopped coriander in a bowl. Season with salt and pepper and mix together. Shape into small bite-sized balls.
Heat 15 ml/1 tbsp of the oil in a large frying pan. Add the onion and cook for 7-8 minutes until almost soft. Add the curry paste and cook for a further minute, stirring all the time. Stir in the chopped tomatoes and heat until steaming hot, but not boiling.
Tip the tomato mixture into the ceramic cooking pot and stir in the stock. Cover with the lid and switch the slow cooker on to High. Cook for a few minutes while browning the meatballs.
Wipe the frying pan clean and heat the remaining oil. Fry the meatballs for 4-5 minutes, turning until browned all over. Sprinkle the rice over the sauce in the ceramic cooking pot and stir, then add the meatballs in a single layer on top.
Cover with the lid and cook for 1¾ hours or until the chicken koftas are cooked, the rice is tender and has soaked up most of the liquid to make a thick sauce. Serve straight away.

TIP

For a creamy Chicken Kofta Curry, stir 45 ml/3 tbsp double (heavy) cream into the sauce about 15 minutes before the end of cooking time.

Chicken with Cashew Sauce

Making a curry with a nut paste is a classic style of cooking which came from the Moghuls, centuries ago, but is still very much in vogue in Indian cuisine. Dishes made this way are known as 'Mughlai' and have a very rich, yet delicately flavoured sauce. Serve with plain boiled or steamed basmati rice and some fruity chutney for a memorable meal.

Serves 4

50 g/2 oz/½ cup unsalted cashew nuts
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp tomato purée (paste)
15 ml/1 tbsp lemon juice
15 ml/1 tbsp cold water
5 ml/1 tsp garam masala
5 ml/1 tsp chilli powder
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp salt
400 g/14 oz chicken breast fillets, cut into bite-sized chunks
30 ml/2 tbsp groundnut (peanut) or sunflower oil
225 g/8 oz baby button mushrooms
300 ml/½ pint/1¼ cups very hot (not boiling) chicken stock
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)

Put the cashew nuts, onion, garlic, tomato purée, lemon juice, water, garam masala, chilli, turmeric and salt into a food processor and blend to a fairly smooth paste, adding a little more water if necessary.
Place the chicken in the ceramic pot. Heat 15 ml/1 tbsp of the oil in a large frying pan, add the mushrooms and fry for 2-3 minutes or until lightly browned. Lift out of the pan with a slotted spoon, leaving any juices behind.
Add the remaining 15 ml/1 tbsp of oil to the frying pan. Spoon in the nut paste, turn down the heat and gently fry for 3-4 minutes. Turn off the heat, then stir in the stock. Tip into the ceramic pot, then gently stir to mix everything together.
Cover with the lid and switch the slow cooker on to Low. Cook for 4-5 hours, stirring halfway through cooking time, if possible, until the chicken is tender and the sauce fairly thick. Stir in the coriander at the end and adjust the seasoning, if needed. Serve with basmati rice and chutney.

TIP

Make sure you use unsalted cashews.

Saffron-scented Chicken

Saffron is known as the 'royal spice' in India and is used on special occasions. It is very expensive, but a little goes a long way and it adds a beautiful golden colour and aroma to food. A fresh green vegetable such as spinach or green beans will add the finishing touch.

Serves 4

4 skinless chicken breasts
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp fennel seeds
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
60 ml/4 tbsp korma curry paste
A pinch of saffron strands
5 ml/1 tsp honey
250 ml/8 fl oz/1 cup very hot (not boiling) chicken or vegetable stock
2.5 ml/½ tsp cornflour (cornstarch)
30 ml/2 tbsp double (heavy) cream
150 ml/¼ pint/2/3 cup thick plain yoghurt
50 g/2 oz/½ cup toasted flaked (slivered) almonds
Salt, to taste

Cut each chicken breast into three chunks and place in the ceramic cooking pot. Heat the oil in a frying pan, add the fennel seeds and cook for a few seconds, until they begin to sizzle.
Add the onion to the pan and cook for 6-7 minutes until almost soft. Stir in the garlic and korma paste and cook for 1 more minute, stirring. Turn off the heat.
Stir in the saffron, honey and stock, then tip the mixture over the chicken. Blend the cornflour with the cream, then stir in the yoghurt. Add to the cooking pot and mix well.
Cover with the lid and cook on Low for 4-6 hours or until the chicken is cooked and tender. Sprinkle with toasted almonds and serve with rice or naan bread, mango chutney and a green vegetable.

TIP

You can use turmeric if you don't have saffron but it is not an exact equivalent.

Northern Chicken Curry

Cooking chicken 'on the bone' adds flavour and succulence to this dish. The recipe comes from the Punjab and has all the robust flavours of onions, tomatoes, garlic, ginger and garam masala. Use chicken pieces - drumsticks or chicken thighs are ideal - and remove the skins before cooking to allow the spices to penetrate.

Serves 4

8 chicken drumsticks or thighs or 4 of each
15 ml/1 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
45 ml/3 tbsp groundnut (peanut) or sunflower oil
4 whole cloves
4 green cardamom pods, split
½ cinnamon stick
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
15 ml/1 tbsp ground coriander
200 g/7 oz/small can chopped tomatoes
450 ml/¾ pint/2 cups very hot (not boiling) chicken or vegetable stock
5 ml/1 tsp garam masala

Remove the skin from the chicken pieces, rinse under cold water and pat dry with kitchen paper (paper towels). Season the flour with salt and pepper and use to lightly dust the chicken. Heat 30 ml/2 tbsp of the oil in a large frying pan and fry the chicken until browned on all sides. Lift out of the pan with a slotted spoon, leaving any fat and juices behind and transfer to the ceramic cooking pot.
Add the remaining oil to the pan. Fry the cloves, cardamom pods and cinnamon stick for a few seconds until aromatic. Add the onion and fry for 5-6 minutes until beginning to colour, then stir in the garlic, ginger, chilli, turmeric and ground coriander. Cook for a further minute.
Turn off the heat, then stir in the tomatoes and stock. Pour over the chicken pieces, cover with the lid and cook on Low for 5-7 hours, or until the chicken is cooked and very tender.
Lift the chicken pieces on to serving plates. Stir the garam masala into the sauce, then taste and adjust the seasoning, if necessary. Spoon the sauce over the chicken. Serve with Mushroom Pilau or Lemon-scented Rice.

TIP

Meaning 'warming spice mix', garam masala can be added at the start of cooking, but is more usually stirred in at the end. It contains a mixture of cassia leaf, black pepper, coriander, cumin, chilli, cardamom, cloves, fennel, mace and nutmeg.

Chicken Mangalore

Coconut and chillies are typical ingredients of Mangalorean cuisine. Although food from this region of South India is often hot and fiery, this is a mild to medium curry. A wild variety of spinach grows in abundance here, so Spiced Spinach Rice or a simple side dish of steamed baby spinach leaves makes an excellent accompaniment.

Serves 4

8 chicken drumsticks or thighs, or 4 of each
75 ml/5 tbsp desiccated coconut
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 60 ml/4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
15 ml/1 tbsp coriander seeds
4 whole cloves
1.5 ml/¼ tsp ground cinnamon
1-2 red chillies, seeded and finely chopped, or 5-10 ml/1-2 tsp red chilli purée (paste)
4 tomatoes, roughly chopped
400 ml/14 fl oz/1¾ cups very hot (not boiling) chicken or vegetable stock
Salt and freshly ground black pepper

Remove the skins from the chicken pieces, rinse under cold water and pat dry. Place in a single layer in the ceramic cooking pot.
Put the coconut in a dry non-stick frying pan and gently toast over a medium heat for a few minutes until golden, stirring all the time. Tip on to a plate.
Add the oil to the pan and fry the onion for 6-7 minutes, until beginning to soften. Add the garlic, ginger, coriander seeds, cloves, cinnamon and chillies and cook for 2 minutes, stirring frequently.
Turn off the heat and stir in about half of the toasted coconut along with all of the tomatoes and stock. Pour over the chicken. Season with salt and pepper.
Cover with the lid and cook on High for 2½-3 hours or on Low for 5-7 hours or until the chicken is thoroughly cooked and tender. Check the seasoning again.
Sprinkle with the rest of the coconut and serve with Spiced Spinach Rice.

TIP

As an alternative, you could serve this with naan bread and steamed spinach.

Chicken with Red Lentils

Dhanzak is a popular dish among the Parsi community where it is often made on Sundays due to the long preparation time. It's traditionally served with brown rice and a cachumbar salad. This is a simplified version and is particularly good made in the slow cooker.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste)
2.5 ml/½ tsp chilli powder
5 ml/1 tsp ground turmeric
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp soft brown sugar
15 ml/1 tbsp wine vinegar
200 g/7 oz/small can chopped tomatoes
4 skinless chicken breasts, each cut into 3 large pieces
175 g/6 oz/1 cup red lentils
2 large potatoes, peeled and cut into 4 cm/1½ in chunks
750 ml/1¼ pints/3 cups very hot (not boiling) chicken or vegetable stock
Salt and freshly ground black pepper
10 ml/2 tsp garam masala
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)

Heat the oil in a large frying pan and gently cook the onion for 7-8 minutes until almost soft. Stir in the garlic, green chilli and chilli powder, turmeric, ground coriander and cumin. Cook for a further minute, stirring all the time.
Add the sugar, vinegar and tomatoes to the pan and gently heat for a few minutes. Tip the mixture into the ceramic cooking pot.
Add the chicken, lentils and potatoes to the pot and stir. Pour in the stock and season with a little salt and pepper. Mix everything together, then cover with the lid and switch on the slow cooker.
Cook on High for 2-3 hours or Low for 4-6 hours or until everything is tender and the lentils have soaked up most of the stock to make a thick sauce.
Stir in the garam masala and chopped coriander, then check the seasoning again before serving with brown rice and a cachumbar salad.

VARIATION

For a prawn dhanzak, leave out the chicken and substitute 400 g/14 oz large raw prawns, thawed if frozen and drained in a sieve (strainer), for just the last 45 minutes of cooking time.

Chicken Biryani

This is a lightly spiced chicken and rice dish with golden caramelised onions and the added crunchy texture of cashew nuts. You can buy cashews ready toasted or prepare your own by dry-frying in a non-stick pan over a medium heat for a few minutes.

Serves 4

400 g/14 oz/large can of fried onions in olive oil
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp biryani curry paste
1 litre/1¾ pints/4¼ cups very hot (not boiling) chicken stock
700 g/1½ lb diced chicken breast or 4 chicken breasts, cut into thin strips
300 g/11 oz small florets of fresh or frozen cauliflower
200 g/7 oz/8 tbsp frozen peas
300 g/11 oz/1½ cups easy-cook (converted) rice
Salt and freshly ground black pepper
150 g/5 oz/1½ cups unsalted toasted cashew nuts
60 ml/4 tbsp chopped fresh or thawed frozen coriander (cilantro)

Put the onions, garlic and curry paste in the ceramic cooking pot. Pour in a small amount of the stock and stir until the curry paste is blended, then stir in the rest of the stock.
Add the chicken, cauliflower, peas and rice and season to taste with salt and pepper. Stir, then cover with the lid and switch on the slow cooker to High.
Cook for 1-1¼ hours or until the chicken is cooked through and the rice is tender and has absorbed most of the stock.
Stir the nuts and fresh coriander into the rice, then spoon on to warmed plates and serve straight away while hot, topped with a spoonful of thick plain yoghurt along with a large pile of popadoms.

TIPS

If you prefer, less expensive unsalted roasted peanuts may be used instead of the cashews.

If you can't find canned fried onions, prepare your own by frying 2 finely sliced onions in 30 ml/2 tbsp light olive oil over a low heat for 12-15 minutes, stirring frequently until lightly browned.

Chicken Jalfrezi

Jalfrezi or jhal frezi means 'dry fry' and so this hottish curry has little sauce. It is cooked for a relatively short time in the slow cooker, so keeps all the fresh flavours of the tomatoes and pepper. For a creamy finish to this dish, stir in some yoghurt at the end of cooking.

Serves 4

45 ml/3 tbsp groundnut (peanut) or sunflower oil
8 skinned boneless chicken thighs, halved
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp ground turmeric
1.5 ml/¼ tsp ground cinnamon
1.5 ml/¼ tsp ground cloves
150 ml/¼ pint/2/3 cup very hot (not boiling) chicken or vegetable stock
1 green (bell) pepper, halved, seeded and sliced
6 tomatoes, roughly chopped
Salt, to taste
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)
75 ml/5 tbsp thick plain or Greek-style yoghurt (optional)

Heat 15 ml/1 tbsp of the oil in a pan and fry the chicken for 2-3 minutes, turning until beginning to brown in places. Transfer to the ceramic cooking pot.
Add the remaining oil to the pan and fry the onion for 7-8 minutes, until almost soft. Add the garlic, ginger, ground coriander, cumin, turmeric, cinnamon and cloves. Cook, stirring, for 1 minute.
Turn off the heat and stir in the stock. Tip the mixture over the chicken, then add the green pepper and tomatoes and season with a little salt. Stir well.
Cover with the lid and cook on High for 2 hours or on Low for 4 hours. Stir in the chopped coriander, then taste and adjust the seasoning, if necessary. For a creamy sauce, stir in the yoghurt. Serve with basmati rice.

TIP

Chicken thighs are less expensive than breast and are excellent in curries.

Butter Chicken

Murgh makhani, or butter chicken, comes from the Punjab and dates back to the Moghul empire. The buttery smooth sauce thickened with ground cashew nuts and cream makes this a very rich dish. Traditionally, the chicken is left to marinate overnight in a spicy yoghurt mixture, but cooking in the slow cooker makes this step unnecessary.

Serves 4

100 g/4 oz/1 cup unsalted cashew nuts
30 ml/2 tbsp medium curry powder
3 garlic cloves, peeled, or 15 ml/1 tbsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp chilli powder
1.5 ml/¼ tsp ground cinnamon
150 ml/¼ pint/2/3 cup thick plain yoghurt
45 ml/3 tbsp ghee or unsalted (sweet) butter
8 boneless skinless chicken thighs
1 onion, chopped, or 60 ml/4 tbsp frozen diced onion
4 green cardamom pods, split
15 ml/1 tbsp red or white wine vinegar
400 g/14 oz/large can chopped tomatoes
150 ml/¼ pint/2/3 cup boiling chicken stock
Salt and freshly ground black pepper
60 ml/4 tbsp double (heavy) cream

In a non-stick frying pan, dry-roast the cashews over a low heat for 2 minutes. Sprinkle over the curry powder and cook for a further 1-2 minutes, stirring all the time until the cashews are just beginning to turn golden.
Tip into a spice or coffee mill and grind to a powder. In a blender, process the ground cashew nuts, garlic, ginger, tomato purée, chilli powder, cinnamon and half the yoghurt to a smooth paste. Add the rest of the yoghurt and briefly blend again.
Melt half the ghee or butter in a large saucepan and fry the chicken thighs for a minute or two on each side until golden. Transfer to the ceramic cooking pot.
Put the rest of the ghee or butter, the onions and cardamoms into the pan and fry for 7-8 minutes until the onions begin to soften. Stir in the vinegar. Tip the mixture over the chicken thighs in the cooking pot.
Mix the tomatoes, stock and a little salt and pepper together, then pour into the cooking pot. Cover with the lid and cook on High for 2-3 hours or Low for 4-6 hours, until the chicken is tender.
Lift the chicken on to warmed serving plates. Stir the cream into the sauce, then taste and add more seasoning if necessary. Serve with plain boiled basmati rice and a side salad or green vegetable.

TIP

If you have a can of whole tomatoes, simply remove the top, insert a knife into the can and chop roughly in the can.

Chicken Masala Soup

This makes a lovely starter, or you can serve it as a lunch or supper dish. Indian spices add both warmth and colour to this dish which is a cross between a soup and a stew. A steaming bowlful topped with a dollop of thick plain yoghurt and a sprinkling of chopped fresh coriander is sure to please everyone.

Serves 4

1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp ground ginger
450 ml/¾ pint/2 cups very hot (not boiling) chicken stock
450 g/1 lb chicken breast or mini chicken fillets
400 g/14 oz/large can chopped tomatoes
200 g/7 oz fresh or frozen green beans, halved
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
15 ml/1 tbsp chopped fresh or thawed frozen chopped coriander (cilantro)
Salt and freshly ground black pepper

Put the onion, garlic, ground coriander, cumin, turmeric and ginger in the ceramic cooking pot and turn the slow cooker on to Low.
Pour the stock over, cover with the lid and leave for a few minutes while measuring and preparing the rest of the ingredients.
Cut the chicken into 2 cm/¾ in wide strips. Add to the pot with the tomatoes, beans and chick peas. Replace the lid and cook for 4-5 hours or until the chicken is tender and the vegetables are cooked.
Stir in most of the chopped coriander and season to taste with salt and pepper. Garnish with the remaining coriander. Serve with strips of warm naan bread.

TIP

To save time, use 15 ml/1 tbsp of your favourite curry powder or paste instead of the individual dry spices.

Spiced Duck

Long, gentle simmering in the slow cooker makes duck portions wonderfully tender and succulent. Jaggery is a completely unrefined sugar made from boiling the sap from the date palm until thick enough to set hard.

Serves 4

30 ml/2 tbsp whole coriander seeds
10 ml/2 tsp cumin seeds
4 duck portions, skinned
30 ml/2 tbsp groundnut (peanut) or sunflower oil
2 onions, chopped, or 90 ml/6 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
6 whole cloves
2.5 ml/½ tsp ground cinnamon
5 ml/1 tsp hot chilli powder
10 ml/2 tsp jaggery or muscovado sugar
15 ml/1 tbsp red wine vinegar
250 ml/8 fl oz/1 cup very hot (not boiling) chicken or vegetable stock
Salt, to taste
60 ml/4 tbsp thick plain or Greek yoghurt
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)

Process the coriander seeds and cumin seeds in a spice or coffee grinder until finely ground. Alternatively, crush them with a pestle and mortar or in a bowl, using the end of a wooden rolling pin.
Pack the duck into the slow cooker in a single layer, as snugly as possible. Heat the oil in a pan and fry the onions for 7-8 minutes, until almost soft. Stir in the ginger, garlic, cloves, cinnamon, chilli and jaggery or sugar and cook for a further minute, stirring.
Turn off the heat, then stir in vinegar, followed by the stock. Season with a little salt and pour over the duck.
Cover with the lid and cook on High for 3 hours or on Low for 6 hours or until the duck is very tender.
Lift the duck on to warmed serving plates. Stir a little of the hot sauce into the yoghurt, then stir this mixture into the sauce with the chopped coriander. Taste and adjust the seasoning, if necessary. Spoon the sauce over the duck and serve with Lemon-scented or plain basmati rice.

TIP

If you can't find jaggery, muscovado sugar can be used instead.

Coconut Duck Curry

This fantastic curry comes from Kerala and uses both coconut milk and freshly grated coconut. Although this dish involves a little more preparation time, it is well worth the effort. As duck is quite a fatty meat, it's important to remove the skin and fat. Alternatively, after cooking you can cool and chill the curry, then skim the fat off the surface before reheating.

Serves 4

4 duck portions, skinned
6 curry leaves
150 g/5 oz fresh coconut, grated
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, sliced, or 45 ml/3 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp mild curry powder
10 ml/2 tsp ground coriander
5 ml/1 tsp ground turmeric
5 ml/1 tsp mild chilli powder
5 ml/1 tsp ground cinnamon
400 ml/14 oz/large can coconut milk
175 ml/6 fl oz/¾ cup boiling vegetable or chicken stock
Salt and freshly ground black pepper
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)

Pack the duck into the slow cooker in a single layer, as snugly as possible. Tuck the curry leaves in between the portions and sprinkle over about half of the grated coconut.
Heat the oil in a pan and fry the onion for 6-7 minutes until almost soft. Mix in the ginger, garlic, curry powder, ground coriander, turmeric, chilli and cinnamon and cook for a further minute, stirring. Turn off the heat, then stir in the coconut milk and stock. Season with a little salt and pour the mixture over the duck portions.
Cover with the lid and cook on High for 3 hours or on Low for 6 hours or until the duck is very tender.
Lift the duck portions on to warmed plates. Stir the chopped coriander into the sauce, taste and adjust the seasoning if necessary. Garnish with the remaining grated coconut and serve with basmati or Saffron Rice.

TIP

Curry leaves are often used in southern Indian cooking and are picked from the curry tree. They have a distinct flavour and aroma and can be bought fresh or dried; the fresh ones can be frozen.

Royal Duck Biryani

Derived from the Persian word 'birian' meaning roasted before cooking, a biryani is a combination of rice, meat or vegetables together with yoghurt and spices, often served at festive occasions. It's traditionally served topped with golden fried onions; these are cooked early in this recipe, but you can quickly reheat them in a pan or in the microwave before serving.

Serves 4

4 duck breasts, skinned
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
150 ml/¼ pint/2/3 cup thick plain or Greek-style yoghurt
30 ml/2 tbsp groundnut (peanut) or sunflower oil
15 ml/1 tbsp ghee or unsalted (sweet) butter
2 onions, thinly sliced
30 ml/2 tbsp medium curry powder
10 ml/2 tsp cumin seeds
6 whole cloves
6 black peppercorns
6 green cardamom pods, split
200 g/7 oz/small can chopped tomatoes
200 ml/7 fl oz/scant 1 cup very hot (not boiling) chicken or vegetable stock
350 g/12 oz/1½ cups basmati rice
5 ml/1 tsp saffron threads
45 ml/3 tbsp hot milk
Salt and freshly ground black pepper

Cut the duck into large chunks. Mix the garlic, ginger and yoghurt in a large bowl, add the duck and stir well. Cover and leave for 30 minutes at room temperature or in the fridge for up to 6 hours, if preferred.
Heat 15 ml/1 tbsp of the oil with the ghee or butter in a frying pan and gently cook the onions for 10 minutes, until soft and beginning to turn golden. Transfer half of the onions to the ceramic cooking pot. Cook the rest of the onions for a further 4-5 minutes, stirring frequently until a rich golden brown colour. Transfer to another bowl and set aside.
Remove the duck from the marinade. Heat the rest of the oil in the frying pan and brown the duck on all sides. Lift out of the pan with a draining spoon leaving the juices behind and add to the pot.
Fry the curry powder, cumin seeds, cloves, peppercorns and cardamom in the pan juices for 30 seconds, stirring. Turn off the heat and stir in the tomatoes and stock. Pour over the duck.
Cover and cook on High for 3 hours or Low for 6 hours. Towards the end of cooking, cook the rice according to the packet instructions. Drain well. While the rice is cooking, infuse the saffron in the hot milk for 10 minutes.
Lift the duck portions on to a warmed plate. Gently stir the rice into the sauce. Taste and adjust the seasoning if necessary. Spoon on to plates, then place a portion of duck on top of each. Drizzle with the saffron milk, then spoon over the reserved fried onion. Serve with a green salad and Sweet Mango Chutney.

TIP

A bowl of minted yoghurt complements most curry meals.