BY COUNTRY

KIDS

 SLOW COOKER

Preparation and Cooking Time: 1 hour 15 minutes

Servings: 4

Non-Standard Cooking Utensils:
Largish frying pan
Casserole dish for oven

Ingredients:
3 boneless chicken breasts
1 large (400 g) can chopped tomatoes
1 small (approx 200g) can cream of coconut
85g / 3 oz currants
110g / 4 oz plain flour
1 medium onion
70 g / 2½ oz unsalted butter
2 cloves garlic
2 red peppers
a dash of Tabasco sauce
a dash of Worcester sauce
2 tablespoons curry powder (more or less to your taste)
Salt and Pepper

Preparation:
Cut the chicken breasts into quarters
Peel and finely chop the onions
Peel, chop and crush the garlic cloves
Quarter the peppers, remove seeds and pith and then dice

Cooking:
1. Season the flour with salt and pepper and roll the chicken pieces in the flour.

2. Heat 50 g / 1½  butter in a frying pan over a medium heat, add the chicken and lightly brown on all sides. This will take 10 to 15 minutes.

3. Remove the chicken from the frying pan and place to one side. Add the remaining butter to the frying pan and melt it over a medium heat.

4. At this point turn the oven on to 350°F / 180°C / Gas Mark 4. Add the onions, garlic and peppers to the frying pan and sauté for 6 minutes until the peppers and onions are soft. keep stirring frequently.

5. Stir in the curry powder and cook for a further 2 minutes stirring frequently.

6. Stir in the tomatoes, cream of coconut, Worcester sauce, Tabasco sauce, currants and salt and pepper. Continue to cook for a further minute stirring frequently.

7. Place the chicken pieces in a casserole dish, and pour the contents of the frying pan over the chicken. Cover the casserole dish and place in the pre-heated oven at 350°F / 180°C / Gas Mark 4. Cook for 45 minutes.

8. Whilst the chicken is cooking, boil the rice. Serve the chicken curry over the rice.