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

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 


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)


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?


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

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


Back to Top