Slow Cooker Chicken Wot (Curry) Recipe

Wots are the slow-cooked curry equivalents of Ethiopia. Though this recipe is based on an original Ethiopian recipe it's been adapted to be cooked slowly in a modern crockpot (slow cooker).

Slow Cooker Chicken Wot (Curry) Recipe

Wots are the slow-cooked curry equivalents of Ethiopia. Though this recipe is based on an original Ethiopian recipe it's been adapted to be cooked slowly in a modern crockpot (slow cooker).

Ingredients:
2 tbsp vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
3cm (1 inch) length of ginger, peeled and finely chopped
175ml (3/4 cup) chicken stock
250ml (1 cup) passata (tomato juice)
seeds from 5 cardamom pods (brown or black cardamoms preferably)
1/2 tsp ground turmeric
generous pinch of ground cinnamon
generous pinch of ground cloves
generous pinch of freshly-grated nutmeg
1.5kg (3 1/2 lbs) whole oven-ready chicken divided into 10 or 12 serving pieces
4 hard-boiled eggs
cayenne pepper, to taste
salt and freshly-ground black pepper, to taste
coriander leaves, roughly-chopped, to garnish
deep-fried onion rings, to garnish



Methods:
Heat the oil in a large pan, add the onions and fry for about 8 minutes, or until golden brown. Stir in the garlic and ginger and fry for 2 minutes more. Now add the chicken stock and passata. Bring to a boil, reduce to a simmer and cook for 10 minutes.

At the end of this time, take the sauce off the heat and pour into a slow cooker (crockpot). Stir in the spices then nestle the chicken pieces in the sauce, arranging them in a single layer. Make sure you push the chicken down so that all the pieces are covered by sauce (if needed, add a little water).

Cover the crockpot (slow cooker) and cook on HIGH for 3 hours. In the meantime, boil the eggs until hard. Allow the eggs to cool them remove the shells. Prick the eggs a few times with the tines of a sharp fork then nestle in the sauce. Season the sauce to taste with cayenne pepper (personally I use ground red Scotch bonnets for a more authentic Ethiopian fiery flavour).

Cook for about 40 minutes then turn into a serving dish. Garnish with coriander leaves and fried onion rings and serve with Injeera (Ethiopian flatbreads) or with boiled rice.

For more curry recipes, see the Celtnet Curry Recipes page.

For all the curry recipes on this blog, see the curry history and curry recipes page.