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Slow cooker Malaysian chicken curry

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What’s the secret to this rich, fragrant Malaysian chicken curry (RECIPE BELOW)? It’s made in the slow cooker so you can enjoy maximum flavour with minimum prep.
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Malaysian chicken curry
Serves 6 Prep 15 mins Cooking 4 hours
2 brown onions, cut into thick wedges
2 garlic cloves, crushed
1 tbs finely grated ginger
1 stem lemongrass, pale section only, finely chopped
2 tsp ground turmeric
1 tsp ground cumin
½ tsp chilli powder
½ tsp ground cardamom
3 whole star anise
2 cinnamon sticks or quills
8 Coles RSPCA Approved Chicken Thigh Fillets, halved
400g can coconut milk
1 tbs brown sugar
1 tbs fish sauce
Thinly sliced red chilli, to serve
Coriander leaves, to serve
Lime wedges, to serve
Cucumber raita
2 Lebanese cucumbers, thinly sliced into ribbons
½ red onion, thinly sliced
1 tbs lime juice
1 tsp caster sugar
1 tsp salt
½ cup mint leaves
1 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.
2 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.
3 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.
4 Sprinkle the curry with chilli and coriander. Serve with lime wedges and cucumber raita.
Want more easy and delicious recipes? Check out our Easy weeknight meals playlist _, which includes:
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Category
Food
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