I am using this recipe tomorrow (http://www.mamtaskitchen.com/recipe_display.php?id=10365) but have a few of questions. Hopefully somebody can help!

1. When should the turmeric be added? I think it has been mistakenly missed from the recipe instructions. I've added it to the chicken as part of the marinade.

2. How long should the chicken, marinade, tomatoes and Chillies be cooked in the pan before transferring to the slow cooker? Can the ingredients go straight tk the slow cooker without going to the pan first?

3. If this was to be left in the slow cooker for a much longer time than stated, would the chicken continue to soften (like beef would) or will it get a little tough? This is probably a daft question but I've never cooked chicken for a long time in a slow cooker before. The reason I ask is that I may put the slow cooker on in the morning before I leave the house and have it cook through all day on low.

Thanks in advance :)

Daniel

1. I'd guess you were quite right to add to the turmeric to the marinade

2. I'd 'sear' the chicken pieces until all evenly coloured, whether this nearly stir-frying process can be done in the slow cooker would depend on high the cooker can go!

3. As long as the chicken is covered in liquid/gravy I'm sure it would be fine to slow cook all day

Winton

Thanks Winton :)

Hello Daniel

Sorry for the delay, I was out of town.

Thank you Winton for replying quickly.

Sorry I missed the turmeric in instructions, it is added to the marinade, as shown in the pictures.

About searing the meat/chicken in before prolonged cooking; it is the general advice, but lately, I have just bunged everything together in a slow cooker or pressure cooker and the dish has come out very well according to my husband (I don't eat meat and chicken any more), see here; A Quick Chicken (or Meat) Curry in a Pressure Cooker

Thanks Mamta, I'll take a look at the link :)