Putting the prep time into this curry is worth it for the end result. An impressive and indulgent supper that will satisfy even the most discerning of tastes, make this dish for a dinner party or special occasion.
- 700g of chicken thighs or pieces, with skin on and bone in
- 1 stalk of lemongrass, peeled and thinly sliced (only use the cream end, reserve the green end)
- 2 garlic cloves
- Crushed 3cm knob of ginger, grated (or 1 tbsp of store-bought grated ginger)
- 2 tbsps of fish sauce
- 1⁄2 cup (125ml) of yellow curry paste or Massaman curry paste
- 1 cup (250ml) of chicken stock
- 2 sweet potatoes, roughy chopped
- 1 large carrot, roughly chopped
- 1 x 400ml can of coconut milk
- 1⁄2 tsp of granulated stevia
- 2 bay leaves
- 2–3 tbsps of arrowroot (if gluten-free or paleo) or cornflour, mixed to a paste in cold water
- 2 spring onions, finely sliced
- Roti, mountain bread or poppadoms to serve
THE NIGHT BEFORE:
- Place the chicken, lemongrass, garlic, ginger, fish sauce and half the curry paste in the slow-cooker insert. Toss to combine. Cover and refrigerate for at least an hour or, in this case, overnight.
IN THE MORNING:
- Place the insert into the slow cooker and add in the remaining curry paste, stock, vegetables, coconut milk, stevia, leftover lemongrass and bay leaves.
- Stir to combine. Cook for 8 hours on low or 4 hours on high.
IN THE EVENING:
- If you like a thicker curry, 20 minutes before serving stir in the arrowroot or cornflour paste. Cook on high with the lid off for 20 minutes until the sauce thickens.
- Garnish with the spring onions and serve with roti, mountain bread or poppadoms.
Recipe courtesy of I Quit Sugar: Slow Cooker by Sarah Wilson (Pan MacMillan, £6)