This simple recipe has all the powerful flavour of a classic curry without any of the effort! Thanks to the trusty slow cooker, you can throw all the ingredients into the bowl and sit back and relax while it works its magic.
And just because it’s easier doesn’t mean the flavour has to suffer. In fact, this mouthwatering curry sauce and tender chicken pieces are arguably better than the stove-cooked version thanks to the slow and steady pace that it’s cooked at.
- 1.6kg whole fresh chicken
- 1 x 230g can bamboo shoots, drained
- 1 x 125g pkt frozen baby corn
- 4 fresh kaffir lime leaves, torn in half
- 1 x 400ml can coconut milk
- 1-2 tablespoons green curry paste (see note)
- 125ml (1/2 cup) chicken style liquid stock
- 1 cup (loosely packed) fresh basil leaves
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- Fresh basil leaves, extra, to serve
- Steamed white rice, to serve
- Lime wedges, to serve
- Rinse chicken inside and out under cold running water. Pat dry with paper towel. Place chicken, breast-side down, on a clean work surface. Use sharp kitchen scissors to cut along either side of the backbone. Discard backbone. Cut the breast in half along breastbone. Use a sharp knife to cut around legs, between thigh and breast. Cut the drumsticks from thighs. Remove wings from breasts. Cut each breast in half diagonally. Remove skin from breast, thighs and drumsticks.
- Place chicken, bamboo shoots, corn and 2 lime leaves in the slow cooker. Combine coconut milk and curry paste and add to the slow cooker. Pour in stock. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
- Shred remaining lime leaves. Add to the slow cooker. Add basil, sugar and fish sauce, and stir to combine. Top with extra basil. Serve with rice and lime wedges.