Alex O'Brien
Food & Wine

Slow-cooked panang chicken curry

This slow cooked variation on a classic panang curry does take a little more time to put together, but when you taste you’ll agree it’s worth the effort. 

Serves: 4

Ingredients:

Method:

  1. To begin, heat oil over a medium-high heat in a large non-stick frypan.
  2. Add your chicken and cook for a couple of minutes on either side, until browned.
  3. Transfer to the bowl of a slow cooker (ideally around five litre capacity).
  4. Reduce fry pan heat to a medium and add your onion and carrot.
  5. Cook, stirring, for about five minutes until the onion and carrot have softened.
  6. Add curry paste and cook, stirring constantly, for an additional minute.
  7. Add coconut milk, stock, lime leaves, brown sugar and fish sauce.
  8. Stir to combine, then pour the curry over the chicken in slow cooker.
  9. Cover with the flow cooker lid and cook on a low heat for about four hours.
  10. The chicken should be nice and tender, so sprinkle with peanuts and coriander leaves before serving with steamed rice and beans.

What a delicious sounding curry! What’s your number one favourite curry to try? Let us know in the comments below, we’d love to hear from you!

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Related links:

Thai sweet potato soup

Spicy beef curry with cauliflower rice

Potato and pea curry

Tags:
recipe, chicken, Curry, Slow cooker, panang