this post was submitted on 06 Apr 2025
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One of my new favorite cooking techniques is to brown the chicken thigh first before slow cooking (as discovered doing the apricot chicken a few weeks back). Trying it with Japanese curry tonight. Recipe I read said 6 hours on low, but you wouldn't do the apple/potato/carrot that long would you? I was thinking 3-4 hours max.
I've thrown a veg/lentil curry in the slow cooker in the morning on low, gone to work, and come home 8 or 9 hours later and it's fine. Veg doesn't need that long but it doesn't seem to do much harm.
just trying to avoid soggy veg.