While cooking delicious dishes, there are surely busy housewives who also want to get other household chores done at the same time, right?
As the saying goes, "kill two birds with one stone" — a method that lets your curry cook while your household chores also get done is cooking with a Slow Cooker. So let's learn together how to make a delicious mixed vegetable chicken curry using a Slow Cooker.
Ingredients
- Chicken 2.5 lbs (cut into medium-sized pieces)
- Potatoes 2 (cut into fairly large chunks)
- Carrot 1 (cut into fairly large chunks)
- Onion, half (cut into large pieces)
- Shiitake mushrooms, 5 pieces (cut into large pieces)
- Ginger, 4 slices
- Dried chili pods, 3 pods
- Spring onions, 2 stalks
Seasoning ingredients
- Fish sauce, 5 tablespoons
- Brown sugar, 2 tablespoons and honey, 3 tablespoons
- Black pepper powder, 1/4 teaspoon
- Oyster sauce, 2 tablespoons and rice wine, 3 tablespoons
- Sesame oil, 2 teaspoons and sesame seeds, 1 teaspoon
Step-by-step method
1. Place the chicken pieces, potatoes, carrot, onion, mushrooms, garlic, ginger, and chili pods into the Slow Cooker.
2. In a bowl, mix together the fish sauce, brown sugar, honey, black pepper powder, oyster sauce, and rice wine until well combined. Pour the resulting mixture over the chicken and mix well.
3. Then, cover the Slow Cooker and cook on low heat for about 6 hours, or on high heat for about 4 hours. When about half of the set time has passed (3 hours for the 6-hour setting, or 2 hours for the 4-hour setting), gently stir the chicken pieces and vegetables with a spoon.
4. A few minutes before turning off the heat, add the sesame oil, sesame seeds, and spring onions, and mix well.
And finally, you'll have a delicious mixed vegetable chicken curry ready. Since it's cooked in a Slow Cooker, while the chicken curry is cooking, you can calmly take care of other household chores — so you end up with a tasty curry cooked and your housework done too.
Source: Koreanbapsang.com
