This recipe was inspired by Lucy’s (Baking Queen 74) recipe for Malaysian Style Veggie Curry with Lime, from the January Slow Cooked Challenge, you can find it in the January round up. The other influence was the large box which arrived from Knorr on Saturday morning. A box packed with vegetables, some tins and dry goods and the full range of Knorr Flavour Pots The Slow Cooked Butternut Chicken Thai-Style was delicious with the flavours from the Knorr Flavour Pots, shining through and still fresh after long slow cooking.
Knorr Flavour Pots have just collected first prize in the Sauce and Seasoning category for this year’s Product of the Year awards. Knorr Flavour Pots allow you to easily infuse your cooking with the flavour of fresh herbs and spices but with the handy convenience of dried. The range features nine different tantalising flavours, including Mixed Herbs, Three Peppercorn, Curry, Garlic, Mixed Chillies, Garden Herbs, Ginger & Lemongrass, Paprika, and Mexican.
If you would like to take part in the Slow Cooked Challenge, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen
- Use the Slow Cooked Challenge logo in your post
- If you use twitter, tweet your post with @FarmersgirlCook and #SlowCookedChallenge and I will re-tweet it to my followers AND post your picture on the dedicated Pinterest Board.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month.