|>>|| No. 13078
What am I doing wrong, lads? Every slow cooker curry I make turns out more like a watery broth; there's absolutely no thickness to the sauce and it just doesn't... taste like a curry. It has all the flavours but it doesn't quite mesh right.
My process is:
Fry chicken pieces with onions, carrots, and broccoli until browned off.
Put in slow cooker with box of passata, 4 or 5 heaped tablespoons of madras curry powder, and a whole chilli. Sprinkle Oxo cube in too.
Give it a mix, put the lid on, low for 8 hours or high for 6.
Add chopped coriander, leave for 5 mins with lid off, serve.
Every time, as I say, it's just far, far too watery. The most recent batch I froze individual portions of just have no sauce at all. What do?