So Christmas is over and if you are like my family you will have had a enough of roast dinners. The thought of eating another piece of turkey is probably quite disturbing. Although, there will always be one family member who could eat a roast every Sunday. Yep, that would be me too!
So the other week I still wanted roast chicken but I didn’t want to make the roast potatoes and vegetables. So I thought I could make a spicy whole chicken dish. So I made a masala sauce which I covered the chicken in. Then I put the chicken is slow cooker and let it cook away. The results were amazing and a recipe I just had to share with you.
Did you have lots of roast dinners last December and if so, how many? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Nutribullet or blender
- Slow cooker
- Frying pan
Ingredients for the Sauce
- Spring Onions x 4
- Coriander x 1 handful
- Tomato puree x 1 tbsp
- Ground cumin x 1tsp
- Ground coriander x 1 tsp
- Smoked paprika x 1 tsp
- Cayenne pepper x 1/4 – 1/2 tsp
- Mild chilli powder x 1 tsp
- Ground ginger x 1 tsp
- Garlic granules x 1 – 2 tsp
- Coconut cream x 200 ml
- Salt and pepper to taste
Ingredients for the Chicken
- Whole chicken x 1
Ingredients for the rice
- Wholegrain rice x 300g
- Kale x 4 large handfuls
- Oil for the pan
- Remove the tops and tails from the spring onions.
- Slice roughly into half centimetre pieces.
- Put these into the nutribullet cup or blender.
- Roughly chop the coriander and put this into the nutribullet cup.
- Now add in the tomato puree, spices and coconut cream.
- Add salt and pepper to your taste.
- Blend these ingredients together until smooth.
- When everything is smooth set aside.
- Next prepare the chicken.
- Remove all the packaging and any string from the bird.
- Slash the thighs to allow the heat to penetrate the chicken.
- Using your hands gently lift the skin from the meat of the chicken.
- Carefully slide your hands underneath the skin lifting it from the meat.
- Place the chicken in the slow cooker.
- Pour over the sauce and using your hands spread the sauce all over the chicken.
- Leave a little sauce to pour under the skin.
- Again using your hands spread the sauce under the skin onto the meat.
- Put the lid on and leave the chicken to sit for at least 30 minutes.
- Turn the slow cooker on high for 3 – 4 hours and on low for 7 – 8 hours.
- To check the chicken is cooked put and skewer in and if the juices run clear it’s cooked.
- If there is blood leave in the slow cooker for longer and keep checking with the skewer until the juices run clear.
- Once cooked, turn the cooker off and remove the chicken.
- Leave the chicken on the craving board to rest.
- Pour the leftover sauce into a jug and have as gravy.
- Meanwhile, put the rice onto boil as per the packet instructions.
- Finally, put the frying pan on a high heat and add oil.
- Spread the oil across the base of the pan with the plastic brush.
- When the pan is hot add the kale and fry until it starts to soften.
- Carve the chicken and put any leftovers into the freezer for another meal.
- Place the chicken onto the plates, along with the rice, kale and gravy.
- Serve and enjoy.
Slow Cooked Masala Roast Chicken with Rice (Dairy and Gluten Free) is a beautifully easy meal but it’s so tasty. My little family were very impressed when this was served as there Sunday lunch. The sauce could be made in advance of a meal and frozen along with the chicken. Then you could prepare it the day before and leave it in the slow cooker. All you have to do is turn the cooker on in the morning and cook this dish all day. It could be a great mid week meal too. However, you decide to eat this meal, as always, enjoy. Thank you xxx