Name: Spiced chicken in coconut sauce
Cook time: 465 min
Total time: 465 min
Yield: 6
Ingredients: 1 tablespoon peanut oil; 3 chicken thigh fillets (660g), halved; 6 chicken drumsticks (900g); 2 brown onions (300g), chopped coarsely; 1 cup (250ml) chicken stock; 1 2/3 cup (400ml) canned coconut milk; 3 fresh kaffir lime leaves, shredded thinly; 315 gram green beans, chopped coarsely; 12 fresh thai eggplants (350g), halved; 3/4 cup loosely packed fresh coriander leaves; Spice paste; 4 shallots (100g), quartered; 2 clove garlic, chopped coarsely; 5 centimetre piece fresh ginger (25g), chopped coarsely; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon ground turmeric; 3 fresh red thai chillies, chopped coarsely; 2 tablespoon fish sauce; 2 tablespoon peanut oil; 2 tablespoon lime juice; 1 tablespoon grated palm sugar

Spiced chicken in coconut sauce

This deliciously tender slowcooked spiced chicken in coconut sauce from Australian Women's Weekly.

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Serves 6

Cook

7H 45M

Ingredients

1 tablespoon peanut oil

3 chicken thigh fillets (660g), halved

6 chicken drumsticks (900g)

2 brown onions (300g), chopped coarsely

1 cup (250ml) chicken stock

1 2/3 cup (400ml) canned coconut milk

3 fresh kaffir lime leaves, shredded thinly

315 gram green beans, chopped coarsely

12 fresh thai eggplants (350g), halved

3/4 cup loosely packed fresh coriander leaves

Spice paste

4 shallots (100g), quartered

2 clove garlic, chopped coarsely

5 centimetre piece fresh ginger (25g), chopped coarsely

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon ground turmeric

3 fresh red thai chillies, chopped coarsely

2 tablespoon fish sauce

2 tablespoon peanut oil

2 tablespoon lime juice

1 tablespoon grated palm sugar

Method

Make spice paste. Blend or process ingredients until mixture is smooth.

Heat half the oil in large frying pan; cook chicken, in batches, until browned all over, place in 4.5-litre (18-cup) slow cooker. Heat remaining oil in same pan; cook onion, stirring, until soft. Add spice paste; cook, stirring, until fragrant. Add stock; bring to the boil.

Remove from heat; stir in coconut milk and lime leaves, pour over chicken. Cook, covered, on low, 7 hours.

Add beans and eggplant, cook, covered, on high, about 20 minutes or until vegetables are tender. Season to taste; sprinkle with coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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