Colonial chicken curry
Long, slow cooking lends itself to cheaper cuts of meat. Beef and sheep meat are two varieties that require a little knowledge for the best budget buys. In the age and tenderness stakes, it's lamb, followed by year-old hogget, then older mutton.
- Chop the onions finely. Crush, peel and finely chop the garlic. Peel, core and chop the apples roughly.
- Remove the skin from the chicken and discard. Place the onion, garlic, apples, sultanas and chicken in the slow cooker.
- Mix the stock and curry powder together and pour over the chicken. Cover and cook on low for 8 hours. Thicken if you wish.
- Serve with mango chutney and yoghurt. Garnish with mint.