7. Healthy slow cooker chicken curry
The perfect gluten-free dish for curry lovers: chicken is mixed with aromatic spices like cumin, coriander and mild chilli to pack a punch in the flavour department.
Ingredients
- 1 tbsp ghee
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1½ tsp ground cumin
- 1 tsp mild chilli powder
- 1 tsp ground turmeric
- 15g ginger, peeled and grated
- 600g chicken breast, diced
- 400g chopped tomatoes, fresh or canned
- 400g can chickpeas, rinsed and drained
- a small bunch coriander, roughly chopped
- ½ lime, juiced
- 600g steamed brown rice, to serve
- natural yogurt, to serve
Method
- STEP 1
Heat the ghee in a large frying pan over a medium heat. Cook the onion for 4-5 minutes, or until just softened.
- STEP 2
Stir in the garlic, cumin, ground coriander, chilli powder and turmeric, and cook for a further minute until aromatic.
- STEP 3
Transfer the onion mixture to the slow cooker and stir in the ginger and chicken along with the tomatoes and chickpeas. Season and cook for 2-3 hours on high or 4 hours on low, or until the chicken is cooked through.
- STEP 4
Once cooked, stir through half the coriander and all the lime juice. Season to taste. Serve with brown rice and a dollop of yogurt, and scatter the remaining coriander on top.
8. Mushroom stroganoff
Swap beef for porcini and flat mushrooms to create a rich vegetarian version that doesn’t compromise on flavour.
Ingredients
- 200g basmati rice
- 15g dried porcini mushrooms
- 1 tbsp vegetable oil
- 6 flat mushrooms, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tbsp sweet smoked paprika
- 1 tbsp tomato purée
- 200ml half-fat soured cream
- a handful of leaves flat-leaf parsley, chopped
Method
- STEP 1
Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.
- STEP 2
Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a large non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all of the water has evaporated and everything is beginning to caramelise.
- STEP 3
Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.
- STEP 4
Spoon the rice onto plates, spoon over the stroganoff and scatter with parsley.