Friday, 28 October 2011
Sometimes I roast a chicken on a Sunday and then make one or two meals after it with the remaining meat. However when it comes to batch cooking I prefer to slow cook a bird and then I can get MUCH more meat out of it.
So today at 9am I popped my slow cooker on low and put a chicken in there, just an average sized 1.5kg one. At 2pm it was cooked so I took it out (I had to use two big spatulas otherwise it'll just fall apart....its that succulent!!) then comes the best bit......the messy fun job of taking all the meat off of the carcass!
I always set out two bowls. One for the skin and fatty bits/gristle and one for the meat. Then I have a baking tray nearby that I pop all the bones in.
Because the meat has been slow cooked it will literally fall off the bones, and there are lots of bones in chickens so I have to be extra careful when I'm doing mine as I have a small child.
I preheat the oven to 170degrees and pop my baking tray of chicken bones in there to roast for 30 mins - 1hr til they are nice and golden. It adds delicious flavour for when I make my stock.
So then I was left with a huge mixing bowl full of chicken meat! So I have decided to make the following:
- Toasted Coconut Chicken Curry (this was lush, made it and ate it tonight)
- Chicken stewp (something halfway between stew and soup)
- Chicken Enchiladas
- Chicken and Asparagus pasties
- Coronation chicken for lunches in sandwiches or wraps.
I made the coconut curry tonight and here is the recipe:
2 onions diced
2tsps grated ginger (I had none so used ground ginger)
2garlic cloves crushed
2tsps ground coriander
2tsps ground cumin
1/4tsp ground cinammon
1 chopped red chilli if you want it spicier....leave out if not!
2 tbsps tom puree
125g natural yogurt (I didn't have any so used abit of Creme fraiche)
1x tin of coconut milk (I found half a tin was plenty...adjust to your tastes)
ground Almonds (50g) (leave out if you dont have it) and dessicated coconut. (a few tbsps)
- cook onions until soft on a low heat and then add garlic and cook for a few minutes, then add all spices and cook for a further 2-3 minutes
- add tomato puree and cook for a few minutes
- add coconut milk, yogurt or cream and the ground almonds. Stir and simmer for 10mins, season and taste, I find a tbsp of lemon juice is nice at this point and either a tsp of sugar of half a dessertspoon of mango chutney.
- Add the chicken at the very end as if you add it too early it will turn stringy.
-whilst the chicken is heating through toast coconut in a dry pan until lightly golden brown, it browns very quickly so don't leave it unattended. Stir in toasted coconut and serve it with whatever you fancy, rice/naan/poppadoms/chappattis etc etc
The other recipes I will post tomorrow when I make them and will also hopefully do a post on Slow-Cooking and One-Pot Recipes!