Hungry Boys Slow Cooked Chicken Curry with Pink Cauli Rice
Finely chop onions, and in a pan, brown them with the crushed garlic in the olive oil. (If you don’t feel like it, this step isn’t really essential – just throw it into the slow cooker if you’re in a hurry.) Chop all the vegetables to desired chunkiness – I find an inch diameter works well – and add to slow cooker with onions and garlic.
Okay – this is the weird bit. Because there were three of us for dinner – myself and two hungry boys – I planned specifically to have leftovers, for their work and school lunches. SO – what I did was skin and dice one whole chicken – and left the other chicken whole!! And threw them into the slow cooker with all the other ingredients, and cooked on low for 8 hours or high for 4. I was very unsure about whether this would work, but it totally did – we had the diced chicken and veggies with the curry, and the whole chicken was left over for lunches – and went down very well as it was deliciously curry flavoured!
Now – with the pink cauli “rice,” I pre-made it because of my time constraints and then quickly reheated – so that is one option – the other of course is to make it just before serving. If using a thermomix, throw all ingredients in and chop on 4 for 10s or until a nice “ricey” consistency. Set timer for 10 mins and cook on Varoma. Done!! If using a pan, throw all ingredients into a pan, add just a little water (1/4 cup) and cook over a medium heat until cooked, but not soggy. It’s such a fun pink colour!!