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MAKE IT SLOW Warm yourself up this October by slow-cooking this delicious, satisfying curry
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here’s nothing better than coming home to find a delicious hot meal ready and waiting after a busy day. Take the hassle out of cooking with a Crock-Pot slow cooker – it’s a versatile, convenient and affordable way to feed the whole family. An American classic with a 45-year heritage, Crock-Pot is the original slow cooker. Using your slow cooker couldn’t be easier. Simply prepare the ingredients, transfer them to your Crock-Pot, set the cooking time and then let it do the work for you. You can get on with the day’s tasks safe in the knowledge that a nutritious meal is on its way. As well as traditional stews and casseroles, there are lots of adventurous dishes you can try, from Malaysian chicken curry and Mexican enchiladas to Asian-style lamb. You can even use it to make desserts, such as crème brûlée. Start slow-cooking with Crock-Pot and you can be sure of easy, homemade meals at the end of your day.
S P I CY C H I C K E N MADRAS Serves 6 (freeze curry only) Takes 4 hrs Cost per serve £1á 52 2 tbsp vegetable oil 2 large onions, dic ed 4 garlic cloves, fin ely chopped 2 large red chillies, finely chopped 1 thumb-sized pie ce ginger, choppe d 3 tsp garam masal a 2 tsp cayenne pe pper 1 tsp ground cumi n 1 tsp ground coria nder 1 tsp turmeric 250g tomato purée 200ml chicken sto ck 500g passata 4 skinless chicken breasts, diced 4 skinless and bo neless chicken thighs, diced ½ lemon, juiced To serve handful fresh coria nder, chopped basmati rice, steam ed
1 Heat a large frying pan on a medium heat, add the oil an d the onions, then fry lightly for 3 minu tes until starting to brown. Reduce the heat, add the garlic, chilli and gin ger then cook for a further minute. Ad d the spices and cook for 2-3 minutes , stirring regularly. 2 Spoon the contents into the Crock-Pot removab le bowl. Add the tomato purée, stock, passata and diced chicken. Stir well, cover and cook on the low set ting for 4-5 hours, or on high for 3-4 hours. 3 Stir in the lemon juice. Serve topped with a hand ful of coriander and steamed basm ati rice. Freeze any leftover portions. Each serving contains Energy
1453kJ 346kcal
17%
Fat
Saturates
Sugars
Salt
13g 3g 15g 1·1 g 18% 13% 17% 19 %
of the reference intak e. See page 106. Carbohydrate 19g Protein 41g Fibre 5g
LIFT THE LID The Crock-Pot slow cooker is so easy to use – simply lift the lid to stir, season or serve. Crock-Pot Black Hinged Lid Slow Cooker, 5á7 litres, serves 6, £35 during October (normally £49·99); Crock-Pot Black Manual Slow Cooker, 3á5 litres, serves 3-4, £18
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