June 03, 2016
Dinner, Main Dish, Curries,
Poultry, Chicken, Malaysian, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Spices, Boneless Pieces, Spicy more
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"This is a recipe from one of our national supermarkets monthly magazine."
Place the onion, garlic, ginger, lemongrass, turmeric, cumin, chilli powder, cardamom, star anise and cinnamon in a slow cooker and then place the chicken over the onion mixture and pour over the coconut milk.
Cover and cook for 3-4 hours on high or 6-7 hours on low or until chicken is tender and sauce thickens slightly and then add the sugar and fish sauce and stir to combine and taste and season.
To make the cucumber raita, combine the cucumber, onion, lime juice, sugar and salt in a bowl and set aside for 5 minutes to develop the flavours and drain well and then add the mint and toss to combine.
Spoon chicken into serving bowls, suggested to serve over rice and then sprinkle with the curry and chilli and serve the raita on the side and with lime wedges.
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