Slow Cooker Vietnamese Chicken Curry
This Vietnamese chicken curry is my favourite chicken curry and adding sweet potato the slow cooking will help thicken the soup naturally
Equipment
- 1 Slow cooker
Ingredients
- 3 brown onions - diced
- 1 kg boneless and skinless chicken thighs, cut into chunky pieces
- 4 tbsps of your favour curry powder plus half a jar of Rendang Curry sauce
- 4 lemongrass, white parts only, cut into 4-inch strips, pounded
- 8 large carrots, peeled and cut into chunks
- 5 medium sized white washed potatoes, peeled and cut into chunks
- 2 largish orange sweet potatoes peeled and cut into chunks
- 3 heaped teaspoons of minced garlic
- 2 heaped teaspoons of minced ginger
- 2 litres or 8 cups chicken broth (home made broth if you have it)
- 1 cup coconut cream (optional)
- Crunchy bread rolls to serve
Instructions
- In your slow cooker throw in your onion, carrots and potatoes, garlic, ginger and lemon grass.
- Add your chunky chicken thigh pieced
- Sprinkle the curry powder over the chicken and pour in the Rendang curry sauce
- Add the chicken broth and turn the heat to low and cook for 7.5 hours if adding coconut cream / 8 hours if you aren’t adding the coconut milk.
- Pour in your coconut cream and cook for another 30 minutes on slow.
- Ladle into deep bowls
- Serve with a crunchy bread roll or Basmati rice or both