There most likely won’t be an easier recipe that I will post, get all the ingredients and throw them all in a slow cooker and give it a stir! I love Anspach & Hobday Cream Ale, brewed with Sorachi Ace hops, a hop when used for brewing I think gives a coconut and dill flavour to the beer. When thinking about those flavours and what I could do food wise with it, curry instantly came to mind.
I wanted the final product to be a bit thicker, which could possibly been done with a bit more cornstarch but whenever you make a home made curry this seems to be the case compared to a takeaway curry.
Anspach & Hobday Cream Ale Curry
- Chicken breast cut into cubes
- 2 x Red onion thinly sliced
- Carrot cut into chunks
- Yellow pepper cut into small pieces
- 2 x clove of garlic diced
- 3 x tbspn curry powder
- 1 x heaped tbspoon of Garam Masala
- Handful of chopped dill
- Salt & pepper
- Chopped Jalapeano pepper (I used chopped red in a jar)
- Can of coconut milk
- Bottle of Anspach & Hobday Cream Ale (you could use another pale ale of some sort)
- Cornstarch and water mix
- Basmati rice
- Naan and poppadoms
Put all the chopped veg, chicken and coconut milk into your slow cooker on the high setting. Give it a good stir. Then add the Garam Masala, curry powder and a good sprinkling of salt and pepper and mix. To finish it off pour in the Cream Ale while stirring. Cook on high for an hour then leave to cook on low for 5 hours or more.
An hour before finishing mix a tbspoon of cornstarch with 150ml water and slowly add to the curry while mixing, this should thicken it up a little. You can also add the curry to a saucepan for adding the cornstarch, if so bring to boil for 5-10 mins. Cook your rice before the end and throw some naan into the oven and serve with some poppadoms also.
Enjoy your ruby with a bottle of Cream Ale… pukka!