Ingredients
- 2 brown onions, cut into thick wedges
- 2 garlic cloves, finely chopped
- 1 tablespoon ginger, finely grated
- 1 stem lemongrass, pale section only, finely chopped
- 2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 chilli powder
- 1/2 teaspoon ground cardamom
- 3 whole star anise
- Cinnamon sticks (2 sticks, or quills)
- 900 grams boneless skinless chicken thigh (fillets, 8 halved)
- 1 can (400 grams) coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 long red chilli, thinly sliced to serve
- Coriander leaves, to serve
- Lime wedges. to serve
- FOR CUCUMBER RAITA
- 2 cucumbers (Lebanese cucumbers, thinly sliced into ribbons)
- 4 ounces red onion (1/2 onion, thinly sliced)
- 1 tablespoon lime juice
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 1/2 cup mint leaves
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
We hope you enjoy this recipe!
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