Slow cooker chicken curry | Women's Weekly Food
Packed with zingy lemongrass, turmeric, ginger and chillies, this slow cooker chicken curry is the perfect winter warmer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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
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