Thursday, 5 May 2016

Slow Cooker Spiced Chicken in Coconut Sauce


Hello Dear Reader,

On this past Saturday, we had a day out, it was just wonderful and as we were going to be out all day I popped this in the slow cooker before we left. I made the spice paste the night before, I know it sounds like it may take some time, but honestly you just bung everything in the food processor, blitz until smooth and bingo, one spice paste. Oh my, it smells just amazing, just wait until you start to cook with it, it smells like a Thai restaurant!

Spice Paste

Ingredients for Spice Paste
Roughly chop the Golden Shallots, Ginger and Garlic and chop the top off the chillies
In the Thermomix bowl, add the Golden Shallots, Garlic, Ginger, Cumin, Coriander, Turmeric, Chillies, Fish sauce, Rice Bran Oil, Lime Juice and Brown Sugar. Blitz for 10 seconds on speed 10
Glorious spice Paste, ready to use
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Ingredients for Spiced Chicken in Coconut Sauce
Brown chicken in batches
Once browned, add to the bowl of the slow cooker
To the same pan, sauté  the onions until softened
Add spice paste
Cook mixture, stirring until fragrant
Add Coconut Milk, Chicken Stock and Kaffir Lime leaves. Simmer for 1 minute 
Add Coconut Sauce to browned Chicken in the slow cooker. Cook on low for 7 hours. Then add beans and eggplant and cook on high for 20 minutes to until vegetables are tender.
Serve with steamed Rice, Papadums, Chutney and finely chopped Coriander



Spiced Chicken in Coconut Sauce with Steamed Basmati rice, Papadums and Chutney
Ingredients

Spice paste

4 Golden Shallots (100 grams) roughly chopped

2 Garlic cloves, roughly chopped

5 cm piece fresh Ginger, roughly chopped

2 teaspoons each of ground Cumin, Coriander and Turmeric

3 Chillies, chopped roughly, if large or left whole

2 tablespoons each of Rice Bran Oil, Fish Sauce 

1 tablespoon brown sugar


Chicken and Coconut sauce

1.5 kg Chicken Thigh Fillets (I used 7 fillets), left whole

2 medium onions, roughly chopped

1 cup Chicken stock (I used a Massel Chicken Stock Cube dissolved in one cup of water)

450 mls Coconut milk (I used Ayam Coconut Milk Powder)

3 Kaffir Lime leaves

350 grams Green Beans, topped and tailed and cut in half

350 grams Eggplant, roughly chopped

1/4 finely chopped Coriander (I use Perennial Coriander)



Method

Make the spice paste and set aside

Heat a small amount of oil in a non stick frypan and brown the chicken, in batches. Add browned Chicken to the bowl of a slow cooker 

In the same frypan, add the onion and sauté on medium heat, until softened

Add spice paste and stir until fragrant (about 1 to 2 minutes)

Add Stock, Coconut Milk and Kaffir Lime Leaves and simmer for 1 minute

Add Coconut sauce to browned Chicken in slow cooker bowl

Cook on low for 7 hours, then increase heat to high and add Green Beans and Eggplant and cook until vegetables are tender

Serve with Steamed Rice, Papadums, Chutney and a sprinkling of Coriander

It was a hit, with very little actual cooking and a very easy to make, spice paste, it was delicious and a wonderful aroma to arrive home to after being out most of the day.

So, tell me, what do you throw in the slow cooker when you know you are going to be out all day?

3 comments:

  1. Thank you for this, I may try it for Sunday. Will let you know how I go. Guida

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    Replies
    1. Hope you enjoy it, we did, it was so delicious and easy.

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