Tags:
Soups and Stews Dinner | Main Chicken | Poultry

For this recipe, you'll need a Sunbeam SecretChef® 5.5L Slow Cooker.

You will need:

  • 1 whole chicken, jointed
  • ¼ cup flour
  • ¼ cup peanut oil
  • 1 large onion, sliced
  • 3 cloves garlic, crushed
  • 3 teaspoons grated fresh ginger
  • 1 long red chilli, seeds removed, thinly sliced
  • 1 lemongrass, stem finely chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 600g kumara (sweet potato), peeled, diced
  • 1⅓ cups coconut milk
  • 150g green beans, trimmed, cut into 3cm pieces 
  • coriander leaves, to serve

Let's make it:

Step 1:

Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.

Step 2:

Heat remaining oil and cook onion for 2-3 minutes or until softened. Add garlic, ginger, chilli, lemongrass, and spices; cook, stirring for 1 minute.

Step 3:

Place kumara into the base of slow cooker and top with chicken, onion mixture and coconut milk. Cook on HIGH 3-4 hours or LOW 6-8 hours.

Step 4:

Add beans in the last half hour of cooking.

Step 5:

Serve chicken with coriander and steamed jasmine rice.