Chicken Munbe Curry
Today was Miss Bella’s first day at school for 2015 moving from year 3 into year 4. How time flies? Last night I asked what she wanted for her first dinner after school.
I was expecting her to say something that takes me quite a while, and although I would do it, I was secretly hoping she would pick something quick as I had a busy day planned. It was also Miss Char’s last day at home before starting kindergarten tomorrow so I wanted her to be priority today rather than cooking. I’m sure you know what I mean. I was so excited when she said she wanted some of my curry. It’s a throw all into a slow cooker. Perfect for any time of the year, and particularly after a rainy day.
When I was a kid I remember it would have probably been mum’s curry or sweet and sour which she served with a bed of rice in a circle pattern around the edge of the plate as these meals were quite runny and the rice acted like a barrier to stop it overflowing on the plate. I don’t know why she just never served it in a bowl, but I guess in the 70’s it was considered fancy. Sorry mum! Maybe I’m just a bit slap happy with plonking food on plates. Anyway, we would get very excited over it.
If you do like a curry more saucy then double the sauce ingredients. I’ve also made it like this, and it’s de-lic-ious. More importantly it’s gluten and diary free and from my perspective that’s all that counts. I hope you enjoy this recipe as much as my family. If you follow me on instagram you will see it’s given a thumbs up from Miss Char and it’s plate licking good approved by Miss Bella.
Chicken Munbe Curry
|Prep time||Cook time||Total time|
|8 mins||5 hours 5 mins||5 hours 13 mins|
Author: Tracey Francis of Essential Olie
- 1 whole chicken*
- 400 ml coconut cream (it’s a whole tin)
- 500 ml chicken stock or chicken bone broth
- 3 Tablespoons tomato paste
- 4 Tablespoons curry powder (or more if you like it hotter)
- 2 cloves of fresh garlic, minced or finely chopped
- 1 knob of fresh ginger, minced or finely chopped (or 1 Tablespoon dried ground ginger)
- 1 knob of fresh tumeric, minced or finely chopped (or 1 teaspoon dried ground tumeric)
- 1 Red Capsicum, sliced / chopped
- 2 Yellow Capsicum, sliced / chopped
- 1 teaspoon dried chilli flakes (or more if you like it hot) or 1 fresh chilli chopped
- 250g packet of dried Bean Thread Vermicelli Cellophane/Glass noodles (we buy Pandaroo brand and they are made from Mung Bean flour and water)
- 500g snow peas or broccoli or broccollini
- Salt and Pepper – dash of each
- Set up and warm up your slow cooker – low heat setting.
- Add cream, chicken stock/bone broth, tomato paste, garlic, ginger and tumeric and mix together.
- Add in chopped capsicum and whole chicken.
- Cover and let it slow cook for 4-5 hours. At 4 hours gently try to take out the chicken using ladles so you can put it on a plate to remove the bones from the meat. Transfer meat back into curry in the slow cooker to cook for the last hour. Be careful, the chicken generally falls apart so it’s a little tricky.
- When the curry is ready add in the mung bean noodles and snow peas (or broccoli or broccolini) and stir through so they are covered with curry. Cover with a lid and cook for an additional 5 minutes then serve.
* We get frozen organic chickens which will add a little more liquid to the curry. If you like your curry more liquid then add an extra 250ml of chicken stock or bone broth or use 2 x smaller packets of the bean thread vermicelli cellophane/glass noodles
If your in a rush then cook on a high setting for 1 hour then turn it down for another 2 hours – you may have to play around with the time, depending on your slow cooker. The chicken literally falls apart so you know it’s been cooked long when this has happened