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Slow Cooker Coconut Chicken

This dish can either be just dumped in the slow cooker, or it can be lightly browned in a pan first.
Course: Main Course
Cuisine: Fusion
Keyword: Slow Cooker Recipes
Servings: 2

Ingredients

  • 1 fresh lemongrass stalk
  • 1 pak choi
  • 1 red chilli
  • 2 garlic cloves
  • 300 g chicken thighs
  • 40 g creamed coconut
  • 80 g baby sweetcorn
  • 1 lump fresh ginger (about an inch, cubed)
  • 1 handful fresh coriander
  • 120 g couscous
  • 1 vegetable stock cube

Instructions

  • Trim lemongrass ends, and remove outer leaf. Chop finely.
  • Remove base of pak choi and cut into 2" pieces.
  • Peel garlic and ginger and finely chop. Chop chilli.
  • (Optional) Lightly fry off lemongrass, pak choi, garlic, chilli and ginger, in a little oil. After 1-2 minutes, place items in slow cooker.
  • (Optional) Brown chicken thighs in the same oil as used previously. When browned, place in slow cooker.
  • Dissolve the creamed coconut in a jug with 300ml boiling water and stir in the stock cube.
  • Pour coconut stock over chicken and close slow cooker. Set cooker to 3-4 hours on high, or as appropriate.
  • With 20 minutes to go, wash, top and tail sweetcorn, split down middle and add to slow cooker.
  • When timer goes, remove the larger bits of chicken from slow cooker to a warmed dish. Give the rest of the contents a stir, and add couscous. Allow the couscous to cook by the residual heat for 10 minutes, or until it has absorbed the liquid and is ready to eat.
  • Serve the couscous and coconut curry in dishes or deep plates, and top with pieces of chicken removed earlier.