Slow Cooker Vietnamese Chicken Curry
Equipment
- 1 Slow cooker
Ingredients
- 3 medium brown onions diced
- 1 kg boneless and skinless chicken thighs, cut into chunky pieces
- 4 tbsp your favourite curry powder
- 2 tbsp Rendang curry paste
- 4 lemongrass - white parts only (and hard outer removed) pounded
- 8 large carrots, peeled and cut into chunks
- 5 medium washed potatoes, peeled and cut into chunks
- 2 large orange sweet potatoes peeled and cut into chunks
- 3 tspns minced garlic
- 2 tspns minced garlic
- 2 litres or 8 cups of chicken broth (home made broth if you make it yourself)
- 1 cup coconut milk (optional)
- 1 large handful fresh coriander (chopped roughly) add to pot at the last minute or to the bowl before serving
Instructions
- In your slow cooker throw in your onion, carrots and potatoes, garlic, ginger and lemon grass.
- Add your chunky chicken thigh pieces
- Sprinkle the curry powder over the chicken and add the Rendang paste.
- Add the chicken broth and turn the heat to low and cook for 7.5 hours if adding coconut cream / 8 hours if you aren’t adding the coconut milk.
- Pour in your coconut cream and cook for another 30 minutes on slow.
- Ladle into a deep bowl and sprinkle with fresh coriander
- Serve with a crunchy bread roll or Basmati rice or both