Former MasterChef runner-up Dean Edwards has shared a simple method for making a takeaway-worthy curry from scratch using a slow cooker, which he says costs a “fraction of the price” of a takeaway.
Edwards, who finished as runner-up on MasterChef in 2006, demonstrated the recipe in a video, explaining that his daughter Indy’s favourite curry is a chicken korma. He said he has “tried my hardest to replicate in my slow cooker the exact curry you get from your local takeaway for a fraction of the price.”
Why a slow cooker works
Using a slow cooker allows all ingredients to be placed in the appliance and left to cook without needing to watch the pot. The gentle heat helps create a smooth and thick curry sauce, avoiding the need to stand over the hob.
Edwards said: “Making dinner in your slow cooker is so easy, so why not add this banging curry to your weekly menu planner.”
The recipe
The recipe serves four and includes 600g of diced chicken thighs or drum fillets, 40g of ghee or butter, one tablespoon of garlic and ginger paste, one teaspoon of turmeric, one heaped tablespoon of garam masala, one heaped teaspoon of curry powder, one teaspoon of dried fenugreek, a 300g portion of curry base gravy, 100ml of natural yoghurt, 60g of ground almonds, 50g of coconut block, one small stick of cinnamon, three lightly crushed cardamom pods, two bay leaves, 100ml of double cream, and sugar to taste.
All ingredients except the cream and sugar are added directly to the slow cooker pot with a portion of curry base gravy and a pinch of salt. After stirring, the lid is placed on and the curry cooks on the low setting for eight hours or the high setting for four hours. The cream is then poured in and sugar added to taste, with the dish served with rice and naan bread.
Edwards’ video has been viewed over 23,500 times, receiving 313 likes and 10 comments. One commenter, Alex, said: “Loving the slow cooker recipes.”
