Aromatic and gently spicy, this slow-cooker curry is a soul-warming meal on a chilly evening. It’ll serve four with nothing else on the table, but it can stretch to eight servings with a side dish; we like to serve it with a lemony cucumber salad and jasmine rice.
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Like many others, I found this missing a little something although my husband loved it. I doubled the ginger and the lemongrass, cut the hot stuff slightly and used half smoked paprika and half regular. I also loosened the paste slightly with chicken stock and it pureed perfectly. Served with Indian pickles it picked up a bit-it needed that sour note. So, not bad, but why not make something fantastic....
I've made this three times now. The flavour's been great all three times, but the second two batches ended up with fragments of dried peppers in the sauce, which gave it a disagreeable texture - the second time I blamed it on using a different kind of dried pepper, but the third time (tonight) I went back to the first kind and had the same problem.Next time I'll soak the peppers for longer than the suggested 20 minutes, and test the paste before I put it on the chicken to make sure that it's been sufficiently pureed.
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