Vietnamese Yellow Coconut Chicken (Slowcooker)

Name: Vietnamese Yellow Coconut Chicken (Slowcooker)
Ingredients: 2 tablespoons sunflower oil; 1 bunch spring onion, finely chopped; 2 garlic cloves; 450 g chicken, cut into pieces; 2 teaspoons ground turmeric; 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 stalk lemongrass, finely chopped; 1 -2 thin green chili, finely chopped; 100 g creamed coconut; 300 ml water; 3 tablespoons cream; 50 g roasted peanuts, chopped

13 ingredients

8 steps

Ingredients

2 tablespoons sunflower oil
1 bunch spring onion, finely chopped
2 garlic cloves
450 g chicken, cut into pieces
2 teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1 stalk lemongrass, finely chopped
1 -2 thin green chili, finely chopped
100 g creamed coconut
300 ml water
3 tablespoons cream
50 g roasted peanuts, chopped

Directions

1

heat oil in a pan, add onions, garlic and chicken and fry for 3 minutes.
2

Tip into the crock pot.
3

Add all the spices to the pan with the coconut and water.
4

Bring to the boil, stirring, until coconut has melted.
5

Tip over the chicken and season well.
6

Cover and cook on high for 2-3 hours or Low for 4-6 hours until tender and bathed in a rich sauce.
7

Stir in the cream, then taste and re-season if necessary.
8

serve over rice sprinkled with peanuts and coriander leaves.