Slow Cooker Malaysian Chicken Curry
Serves 4 490 calories | 35.9g protein per serving
This is my fragrant and delicious Slow Cooker Malaysian Chicken Curry, packed full of flavour this will be your next Friday night go to. Let’s go:
Ingredients:
- 600g chicken thighs
- 1 large onion
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 green chillies
- 400ml full fat coconut milk
- 100ml chicken stock
- 3 star anise
- 1/2 tbsp ground cinnamon
- 1 tsp turmeric
- 4 kaffir lime leaves (or zest of 1 lime)
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp sugar
- 250g French green beans
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1 tbsp cornflour mixed with 2 tbsp water
Method:
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Add all the ingredients to the slow cook bar the green beans and corn flour mixture, mix together season well then cook for 3 hours on high or 4-5 on low.
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30 minutes before serving add the french green beans and corn flour mixture.
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Garnish with red chilli and coriander and serve with fluffy white rice. Enjoy!
