Vietnamese Yellow Coconut Chicken (Slowcooker)

Name: Vietnamese Yellow Coconut Chicken (Slowcooker)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons sunflower oil; 1 bunch spring onion, finely chopped; 2 garlic cloves; 450 g chicken, cut into pieces; 2 teaspoons ground turmeric; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 stalk lemongrass, finely chopped; 1 -2 thin green chili, finely chopped; 100 g creamed coconut; 300 ml water; 3 tablespoons cream; 50 g roasted peanuts, chopped

Submitted by Chef #962474

"From Slow cooking curry and spice dishes by Carolyn Humphries Serving suggestions: plain rice or soba noodles and bean sprouts. I usually substitute about half the chicken for (canned) mini corn."

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Ready In:: 2hrs 45mins
Ingredients:: 13
Serves:: 4

ingredients

2 tablespoons sunflower oil
1 bunch spring onion, finely chopped
2 garlic cloves
450 g chicken, cut into pieces
2 teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 stalk lemongrass, finely chopped
1 -2 thin green chili, finely chopped
100 g creamed coconut
300 ml water
3 tablespoons cream
50 g roasted peanuts, chopped

directions

heat oil in a pan, add onions, garlic and chicken and fry for 3 minutes. Tip into the crock pot.
Add all the spices to the pan with the coconut and water. Bring to the boil, stirring, until coconut has melted. Tip over the chicken and season well.
Cover and cook on high for 2-3 hours or Low for 4-6 hours until tender and bathed in a rich sauce.
Stir in the cream, then taste and re-season if necessary. serve over rice sprinkled with peanuts and coriander leaves.