5 Reviews

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.

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Sueie February 06, 2004

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.

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FranBow March 06, 2013

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.

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bunnybum March 01, 2008

If you follow the recipe and use bone-in breasts you will end up with tiny, dangerous bits of bone in your sauce. Other than that problem, it was a successful dish. I substituted kaffir lime leaves for the lemon grass.

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Heather72 May 29, 2004

Just the wonderful recipe that I would expect from SueL! I did this on the stove, using boneless thighs. I used powdered lemongrass and substituted Splenda for the brown sugar. I used a good heaping tbsp. of the sambal oelek, which made it perfect for me, but I put the jar on the table for DH, because he's addicted to hot sauce! A terrific recipe, thanks, Sue!

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Sudie March 23, 2004
Indonesian Chicken