Sunday 9 March 2014

Slowcooker Vietnamese Yellow Coconut Chicken Curry.............

I've adapted this from an original recipe, to our taste, and it is so yummy.  As I write this has been cooking for 6 hours and the smells are amazing.............
2 tbsp Groundnut or Sunflower Oil
1 bunch of spring onions, finely chopped
2 garlic cloves, finely chopped
Around 500g chicken thigh cut into pieces
2 tsp turmeric
1 tsp ground ginger
1 tsp ground cumin
1-2 thin green chillies (seeded if preferred), finely chopped
200ml Coconut Milk (I use reduced fat)
Salt and Pepper to taste
3 tbsp Yoghurt (I use Greek 0% fat total)
More yoghurt and chilli powder to serve (optional)
Handful of coriander leaves

I'm going to throw some cauliflower in in a minute too, last time I added 100g of spinach towards the end.....

1) Heat the oil in a pan, add the spring onions, garlic and chicken, and fry, stirring, for 3 minutes.  Tip into the slowcooker.
2) Add the chillies, spices and coconut milk to the pan, and bring to the boil.  Top over the chicken and season to taste.
3) Cover and cook on High for 2-3 Hours or low for 4-6 Hours.
4) Stir in the yoghurt, taste and re-season if necessary.  Serve over rice, with a dollop more of yoghurt and some chilli powder (optional), and coriander leaves - if you remember to buy them!!!!

Just beautiful, we are off to Vietnam in August, and if I find curries like this I will be a happy bunny!
Thanks for reading!
Annie x