Post #1598542
2026-04-05 12:43 UTC
@Giselle
I suspect that you were disappointed in the flavour because you made it in the slow cooker. In my experience, that cooking method doesn't generally allow you to enjoy all of the herbs and spices that you add. Those flavours seem to disappear over the hours. In the # #InstantPot, on the other hand, most flavours intensify. Enjoy the chicken curry and the process of learning how to make it. Be patient with your cooking, and take notes on your process, what you like, and don't.
Replies (1)
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@phlash@mastodon.me.uk 2026-04-06 09:38
@EllenInEdmonton @Giselle Seconding this ^^. Slow cookers have a tendancy to wash out flavour rather than concentrate it (no liquid reduction, unlike stove top cookery). There is also no browning (Malliard reaction: https://en.wikipedia.org/wiki/Maillard_reaction) which often contributes richness & umami. I find slow cooked onions in particular have an unpleaseant metallic tanginess unless pre-browned. Do enjoy the curry, and ask why a lot as you watch / get involved in the process!