Slow Cooked Thai Green Roast Chicken Curry

My little family and I always enjoy a roast dinner. Our favourite is roast chicken and I’m always looking for new ways to cook this delicious meat. A few weeks ago I was cooking a Thai Green Curry for a mid week treat and while I was making the sauce I started to think about how I could include this sauce while roasting a chicken.

It occurred to me that I could slow cook the chicken and pour the Thai Green Sauce over the top of the chicken. I was a tiny bit unsure of how this would work. Once it was cooked I was pleased with the results and so glad I made a decision to try this meal. It’s another one I just had to share with you.

Equipment needed

• Sharp knife
• Chopping board
• Slow cooker
• Fork

Ingredients

• Large Chicken x 1
• Coconut cream x 200mls
• Dried lemongrass x 1 stalk
• Mild green chillies x 1 – 2
• Garlic cloves x 4
• Ginger x 1 inch piece
• Coriander x 1 large handful
• Limes x 2 plus the juice and the zest
• Onion x 1 large

Method

• Remove the chicken from the fridge 30 minutes before you want to cook it.
• Remove the skin from the garlic cloves and ginger.
• Cut the chillies length ways and remove the seeds.
• Roughly chop the coriander.
• Put the coconut cream, lemongrass, chillies, garlic, ginger, coriander and the zest and juice of the limes into the nutribullet or blender.
• Now blend these ingredients until they are smooth.
• Set aside.
• Peel and slice the onion into quarters.
• Put half of it inside the cavity of the chicken along with the one of the limes.
• Place the rest of the onion and lime into the base of the slow cooker.
• Lay the chicken on top of these ingredients.
• Pour over the sauce, making sure the chicken is evenly covered in the sauce.
• Turn the slow cooker on high for 3 – 4 hours or on low for 7 – 8 hours depending on your slow cooker.
• Once the chicken is cooked, remove and leave to sit and rest for 10 – 20 minutes.
• If you want the skin crispy, remove from the slow cooker after 3/7 hours and place in a preheated oven (on 180°C or gas mark 4) and cook for about 20 – 30 minutes, or until the skin turns golden brown.
• Then carve and serve with rice and vegetables.

Slow Cooked Thai Green Roast Chicken Curry was a yummy dinner. The part I enjoyed the most was not having to make roast potatoes. Although I like cooking a roast they do take time to prepare and cook. By using the slow cooker I was able to put the chicken in it and leave it to cook all day. Just before the end of the cooking time I cooked the rice and vegetables and that was it. A very simple but super tasty meal for my family and I to devour. By the way, any leftover chicken can be frozen and eaten on another occasion. However you decide to eat this dinner, as always, please enjoy. Thank you xxx