Slow Cooker Vietnamese Chicken Curry

Cook Time 8

Course Soup

Cuisine Vietnamese

Servings 8 serves

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

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