So we’re back from Toronto and it was a lovely trip marred only by a very frustrating episode with a crockpot/slow cooker.
If you’re a facebook friend, you’ll know that I intended to ‘treat’ myself to a slow cooker as an early Christmas present (and yes, I’m playing fast and loose with the word ‘treat’ here).
To my delight, we found one in Canadian Tyre (love that place) that was half-price and seemed to have all the necessary bells and whistles.
It was purchased, lovingly packed into the suitcase (I sat on top, Hubs zipped) and when it made it home to the Caribbean in one piece we thought our troubles were over and nothing but glorious, sl0w-cooked stews lay ahead.
Not so much.
The darn thing apparently has a ‘factory defect’. It turns on….and promptly turns itself off again.
If anyone needs a defunct slow cooker, let me know. It’s yours if you want to pay the postage.
Coconut & Cashew Chicken Curry (serves 2)
*adapted from The New York Times
- 2 skinless chicken breasts, cut into chunks
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 inch piece of root ginger, peeled and grated
- 1/2 white onion, finely chopped
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp cumin
- 1/2 cup raw cashews
- 1/3 cup shredded coconut
- 2 cups full-fat coconut milk
- 2 tbsps fresh cilantro leaves, roughly chopped
- Heat the oil in a deep frying pan and add the onion, garlic and ginger. Fry over a medium heat for about 5 minutes until the onion colours.
- Stir in the turmeric, cumin and garam masala.
- Add the chicken and the coconut milk to the pan and let simmer until the chicken is cooked through (about 10 minutes).
- Stir in the shredded coconut, cashews and 1 tbsp of cilantro. Turn the heat down low and cook for a further 5 minutes. Season then serve with the rest of the cilantro used as a garnish.
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