Cambodian Chicken Curry is a great unsung hero of the region. The flavours from the chilli, lime leaves and coconut milk blend to make a sauce and marinade that is hard to beat. The curry is not too hot so everybody can enjoy it. I serve this as a main dish with steamed rice as the stickiness of the rice absorbs the sauce.
Cambodian Chicken Curry
- 1 kg chicken thighs free range, skinned
- 2 tbsp desiccated coconut
- 270 ml coconut milk canned is ok
- 2 tbsp red curry paste
- 1/2 tsp ground turmeric
- 1 stalk lemongrass fresh
- 6 pods cardamom pods remove from shell and crush
- 2 leaves kaffir limes leaves
- 1 tbsp brown sugar
- 6 portions steamed rice to serve
- 1 large lime sliced
- 1 red chilli thinly sliced
- In a large mixing bowl add the turmeric, curry paste and and the coconut milk and mix well.
- Add the chicken thighs and cover well.
- Transfer the mixture into the slow cooker.
- Next add the cardamom, lime leaves and the lemongrass.
- Gently stir the mixture until combined.
- Turn on the slow cooker and cook for at least 6 hours or until the chicken is fall apart tender.
- Add the broccoli, mange tout or sugar peas about ten minutes before the end to the slow cooker.
- When everything is cooked, remove the lemongrass stalk and throw away.
- Add the desiccated coconut and sugar throughout the curry and mix well.
- Serve with steamed rice for the stickiness factor with a finely sliced red chilli and slice of lime.