Slow Cooker Chicken Curry & Lemon Cheesecake

I hope I still remember how to work WordPress – it has been too long since I posted anything – *hangs head in shame*

I’ve been busy preparing to move apartments – I will be very sad to leave the beautiful Chatelain which has been my home for so many years – but looking forward to a change and being closer to friends….and hopefully discovering lots of cool new places on the other side of the city…. watch this space!  (not too closely though, as it’ll probably be another age before I post again – #worstbloggerever)

I recently bought a Crock Pot/Slow Cooker – I love it, it’s like a magical machine that makes you dinner while you do other things – freakin genius!

I’ve made  a few things and will post in due course – but this is my most recent (and I remembered to take photos – don’t get too excited, as soon as the food was ready to eat I forgot about photos so there are no ‘finished product’ photos.

Once again – #worstbloggerever

Curry

Slow Cooker Chicken Curry

Ingredients

  • Small handful coriander leaves
  • 1-2 tbsp olive oil
  • 3-4 cloves of garlic
  • 1-3cm knuckle of fresh ginger, peeled
  • 1tbsp garam masala
  • 6 tomatoes, chopped
  • 3 chicken breasts, diced
  • 1 large onion, chopped
  • 1 pepper, sliced
  • 1-2 sweet potatoes, diced
  • 1-3 chillies, depending on personal taste
  • 1 stick of lemon grass, peeled (I omitted this as I don’t like lemongrass… though I might include it next time!)
  • 50g red lentils
  • 200ml coconut milk
  • 3tbsp Greek yoghurt
  • zest of lime (I also added juice of 1/2 the lime too)
  • Chopped coriander

Method

  1. In a food processor add ginger, garlic, chilli, olive oil, coriander, garam masala and tomatoes.  Whizz until you form a paste – though mine was quite watery due to the tomatoes so I wouldn’t have described it as paste – but it turned out fine! (Store in fridge or freeze until needed).
  2. Remember to cut the vegetables and chicken into equal size so you get a more even cook.
  3. Place all the ingredients into the slow cooker apart from the Greek yoghurt and lime.  If the curry is too thick, add a little water.
  4. Cook on low for 6-8 hours ( 6 was plenty for me), or on high for 3-4 hours.
  5. About 30 an hour before serving I felt it was a bit watery so I added some cornflour (about 2 tsp mixed to a paste first with some of the cooking liquid).
  6. 20-30 minutes before serving, stir in Greek yoghurt, chopped coriander and zest of lime.
  7. Stir and serve on a bed of rice (I used basmati).

It was felt by my dinner guests that there was something missing (I forgave them after) – so I’ll include the lemongrass next time, and I might add a teaspoon of ground coriander too – and see what happens!!!

And now for dessert……

Curry and Cheeseckae-2

Lemon Cheesecake with Speculoos Base

This was kind of a combination of about 3 recipes…

For the Base…

  • 160g Speculoos biscuits
  • 75g butter
  1. Melt the butter and crush the biscuits, then add them to the butter and pour into a round tin, preferable with a removable base.
  2. Now – the recipe for that base said to cook this for 8  minutes at about 160degrees. Which I did, and it worked out ok, but I’m not sure if it was necessary – next time I’ll just chill the mixture once it’s been placed in the tin…. trial and error!

For the filling

  • 700g Marscapone Cheese
  • 2 lemons, juice and zest
  • 200g caster sugar
  • 4 tbsp icing sugar
  1. mix the mascarpone cheese, lemon juice and zest and caster sugar and icing sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
  2. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.

For the Topping

  • Juice of 1 orange
  • 350g frozen fruits of the forest
  • 50g caster sugar
  • 1 heaped teaspoon cornflour
  1. Put the orange juice and frozen berries into a saucepan.  Cook gently to thaw, then add the sugar and stir to dissolve.
  2. Blend the cornflour with a dribble of water and some of the hot liquid from the saucepan.
  3. Mix well, then stir the cornflour mixture into the berries in the saucepan.
  4. Bring to the boil, stirring to thicken.  If a thicker consistency is required, more cornflour can be added (in the same way).