|Image Source: Taste.com.au|
2 brown onions, cut into thick wedges
2 garlic cloves, crushed
1 tablespoon ginger, finely grated
1 stem lemongrass, pale section only, finely chopped
2 teaspoons ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground cardamom
3 whole star anise
2 cinnamon sticks or quills
8 Coles RSPCA Approved Chicken Thigh Fillets, halved
400g can coconut milk
1 tablespoon brown sugar
1 tablespoon fish sauce
Thinly sliced red chilli, to serve
Coriander leaves, to serve
Lime wedges, to serve
2 Lebanese cucumbers, thinly sliced into ribbons
1/2 red onion, thinly sliced
1 tablespoon lime juice
1 teaspoon caster sugar
1 teaspoon salt
1/2 cup mint leaves
- Place the onion, garlic, ginger, lemongrass, turmeric, cumin, chilli powder, cardamom, star anise and cinnamon in a slow cooker. Place the chicken over the onion mixture. 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. Add the sugar and fish sauce. Stir to combine. Taste and season.
- To make the cucumber raita, combine the cucumber, onion, lime juice, sugar and salt in a bowl. Set aside for 5 mins to develop the flavours. Drain well. Add the mint and toss to combine.
- Sprinkle the curry with chilli and coriander. Serve with lime wedges and cucumber raita.