630 g, (Buy 1.4kg)
1 medium, chopped
2 clove(s), chopped
1 tsp, finely grated
Plain or natural yoghurt, low-fat, no added sugar
Cooked basmati rice
1¼ cup(s), (215g)
¼ cup(s), plus extra 1/3 cup
2 tbs, lightly toasted
½ cup(s), (125ml)
1 x 3 second spray(s)
- Discard chicken neck. Carefully run 2 fingers between breast meat and skin to separate skin from flesh (see tip).
- Process onion, garlic, ginger, garam masala, cumin and ground coriander in a small food processor to form a smooth paste. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook paste, stirring, for 2 minutes or until fragrant. Transfer to a bowl and set aside to cool. Add yoghurt to spice mixture and stir to combine. Reserve 1/4 cup (60g) yoghurt mixture.
- Spoon remaining yoghurt mixture under chicken skin, spreading evenly over breasts (see tip). Combine rice, fresh coriander, almonds and reserved yoghurt mixture in a bowl. Spoon into chicken cavity. Tie legs together with kitchen string. Place chicken in a 4.5 litre (18-cup) slow cooker. Add stock and cook, covered, on low for 6 hours (or high for 3 hours).
- Gently remove and discard chicken skin. Sprinkle with extra coriander and drizzle with cooking juices to serve.