Hi, i'm cooking this curry tomorrow night. I'm going to chop up a whole chicken. Do I add the chicken carcus to the marinade and do I cook the carcus with it for extra flavour? Also I want to cook it in my new slow cooker. Any ideas about cooking it on low or high and for how long? Your replies will be very much appreciated.

Hello Nick

Personally, I never cook any chicken curry with skin on, small bones and giblets etc. I would save them a bag in the freezer, to make chicken stock another day.

Give it a go in your new slow cooker, it will come out lovely. I normally start at high and once it comes to simmer, turn it down to medium. My slow cooker takes too long on slow setting. Look at the enclosed recipe book with yours for instructions on chicken casserole/stew etc. That will give you a pretty good idea.

Thanks very much Mamta. My cooker doesn't have a medium setting so it'll have to be on low. i'm going to start cooking it in the morning so hopefully it'll be good for tomorrow night. I'll let you know how it goes.

I made this curry on Saturday night and it turned out absolutely beautiful. I'll definately be making this one again. I was wondering if you could suggest and similar style curries that would work well in my slow cooker. Thank you for a great! website.

Most meat and chicken curries will cook well in a slow cooker Nick. You can either add all ingredients to the meat and marinate for a few hours and then cook in Slow Cooker or simply put everything together and switch it on. Experiment, you will not be disappointed.

Thanks again Mamta. I'll give them a go.