Slow cooker chicken curry | Women's Weekly Food

Ingredients

• 3 stalks lemongrass, chopped coarsely
• 6cm piece fresh turmeric, peeled, chopped
• 4 fresh long red chillies, seeded, chopped
• 8 shallots, chopped
• 6 cloves garlic, chopped
• 1 teaspoon sea salt flakes
• ¼ cup (60ml) vegetable oil
• 4 chicken marylands (1.4kg), skin removed
• 1 cup (250ml) coconut milk
• 3cm piece galangal or ginger, sliced thinly
• 2 tablespoons tamarind puree
• 8 makrut lime leaves
• fried shallots and coriander leaves, to serve