Vietnamese Yellow Coconut Chicken (Slowcooker)

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.

• Ready In: 2 hrs 45 mins
• 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

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