Prep 20 mins
Cook 6 hrs
Very simple to make, with a curry sauce that is typical of southeast Asia. It is a little spicy, but if you like it more so, just increase the sambal oelek when preparing.
- 1 tablespoon vegetable oil
- 3 lbs bone-in chicken breasts
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 8 almonds, blanched and peeled
- 1 (14 ounce) can unsweetened coconut milk
- 1 stalk lemongrass, bruised and cut into 2 inch pieces (may sub 1 tbsp. lemon zest)
- 1 1⁄2 teaspoons soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon hot chili sauce (I used sambal oelek)
- hot cooked rice (I like jasmine rice)
- Brown chicken in oil in skillet over med/high heat.
- Place chicken in crockpot with lemongrass (or lemon zest).
- Drain all oil except 1 tbsp from pan.
- Over medium heat, cook onions until soft.
- Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
- Stir in coconut milk.
- Pour mixture in food processor or blender and process until smooth.
- Pour puree over chicken in the crockpot.
- Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
- Using a slotted spoon, gather lemongrass from crockpot, and discard.
- Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
- Serve chicken with steamed jasmine rice, if desired.
Used breast fillets. diced them and followed through until step No. 8, then put into oven proof dish and cooked in oven until tender, about 40 minutes. Really enjoyable, great blend of flavours, will be keeping this recipe for future use. Thanks.
This recipe comes from 175 Essential Slow Cooker Classics by Judith Finlayson. The recipe says you can also use chicken thighs and cook for 6 hours on low or 3 hours on high and you can omit the browning step.
this is good. real good. i made this for curry night at a friend's house tonight. i am tempted to blow the party off so that i don't have to share! really, really good. i tripled the sambal oelek and used boneless thighs because i like it soupy and spicy. next time i might add some carrots and tomatoes toward the end of cooking just for some color and different texture. thanks so much for this recipe. and i thank you in advance for all of your other recipes i have bookmarked for later. yum.