Slow Cooker Chicken Curry Garlic Naan Crunchwrap

Name: Slow Cooker Chicken Curry Garlic Naan Crunchwrap
Prep time: 8 min
Cook time: 4 h
Total time: 4 h 8 min
Cuisine: Asian, Indian
Ingredients: 1.5kg bone in chicken thighs; 1 tbsp olive oil; 2 tbsp tandoori spice mix; 1 tbsp cider vinegar; 4 cloves garlic; Thumb ginger; 1 white onion; 1 red pepper; 3 vine tomatoes; 3 scotch bonnet Chillies; Handful coriander stems; Whole bulb garlic; Thumb of ginger; 2 tsp salt; 2 tbsp garam masala; 1 tbsp smoked paprika; 1 tbsp chilli powder; 1 tbsp cumin; 2 tsp turmeric; 1 tsp ground ginger; 1/2 tsp white pepper; 2 Chicken stock pots; 500ml boiling water; 400ml cider; 50ml cider vinegar; 3 bay leaves; 2-3 tbsp cornflour; 300g strong bread flour; 1/2 tsp salt; 1/2 tsp nigella seeds

19 steps

Prep:8minCook:4h

Rich and spicy chicken curry in the slow cooker wrapped inside a naan dough with poppadoms and salad and cooked off, then brushed with garlic butter

Updated at: Thu, 17 Aug 2023 10:36:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1255.6 kcal (63%)

Total Fat59.6 g (85%)

Carbs122.5 g (47%)

Sugars28 g (31%)

Protein57.9 g (116%)

Sodium3442.2 mg (172%)

Fiber16.6 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

The Chicken Marinade

1.5kgchicken thighs

bone in

1 Tbspolive oil

2 Tbsptandoori spice mix

1 Tbspcider vinegar

4cloves garlic

ginger

The Sauce

Instructions

The Naan Dough

Step 1

Mix the water yeast and sugar and let sit for 10 minutes

Step 2

Combine with the flour salt yogurt and nigella seeds and knead for 10 minutes to a smooth dough

Step 3

Leave in an oiled bowl covered with cling film for an hour

Step 4

Split into 4 and form into tight Doughballs and leave on a floured tray covered with cling film for at least an hour, until ready to use

The Chicken Curry

Step 5

Combine all the chicken marinade Ingredients and set aside

Step 6

Blend up the onion, pepper, tomatoes, chillies, coriander, garlic and ginger and mix with all the salt and spices

Step 7

Add into the slow cooker pot and add the stock, cider, vinegar, and bay leaves and all cook on high for 2 hours

Step 8

Add the marinated chicken thighs with the skin hopefully just poking above the liquid level and continue to slow cook for 2 hours

Step 9

Pull out the chicken thighs onto a board and let cool a bit

Step 10

Mix cornflour with some water and pour it into the sauce and mix around then slow cook on high for 15 minutes

Step 11

Debone the chicken thighs and add back into the sauce and leave to cool down to room temp

The Mint Sauce

Step 12

Blend the coriander, mint leaves, garlic, Chillies, lime juice, and a splash of water and blend til smooth

Step 13

Pour into the yogurt and add the salt, sugar and cumin then taste and add more lime juice, sugar and salt to suit your taste

The Crunchwraps

Step 14

Roll out the naan to a 10 inch circle

Step 15

In the middle, lay some rice, cooled chicken curry, 2 stacked poppadoms, various salady bits and mint sauce

Step 16

Wet the edges and stretch and fold the dough across the filling to fully encase it

Step 17

Heat a pan to medium high heat and lay the Crunchwrap seam side down and fry for 3 minutes, white rotating it round the edges of the pad to cook the sides too

Step 18

Flip and cook for 2 more minutes, then flip again and brush with garlic butter while hot

Step 19

Serve up with more mint sauce and eat quickly while poppadom is still crunchy