2 brown onions, cut into thick wedges 2 garlic cloves, crushed 1 tbs finely grated ginger 1 stem lemongrass, pale section only, finely chopped 2 tsp ground turmeric 1 tsp ground cumin ½ tsp chilli powder ½ tsp ground cardamom 3 whole star anise 2 cinnamon sticks or quills 8 Coles RSPCA Approved Chicken Thigh Fillets, halved 400g can coconut milk 1 tbs brown sugar 1 tbs fish sauce Thinly sliced red chilli, to serve Coriander leaves, to serve Lime wedges, to serve Cucumber raita 2 Lebanese cucumbers, thinly sliced into ribbons ½ red onion, thinly sliced 1 tbs lime juice 1 tsp caster sugar 1 tsp salt ½ cup mint leaves
1 Place the onion, garlic, ginger, lemongrass, turmeric, cumin, chilli powder, cardamom, star anise and cinnamon in a slow cooker. Place the chicken over the onion mixture. Pour over the coconut milk. 2 Cover and cook for 3-4 hours on high (or 6-7 hours on low) or until chicken is tender and sauce thickens slightly. Add the sugar and fish sauce. Stir to combine. Taste and season. 3 To make the cucumber raita, combine the cucumber, onion, lime juice, sugar and salt in a bowl. Set aside for 5 mins to develop the flavours. Drain well. Add the mint and toss to combine. 4 Sprinkle the curry with chilli and coriander. Serve with lime wedges and cucumber raita.