Recipe

Slow-cooker Thai basil and chilli chicken with cashews

All you have to do for this dish from The Australian Women's Weekly's 'Slow-Cooker Comfort Food' cookbook is set and forget. You'll be welcomed back with a succulent chook that's bursting with wonderful Asian flavours and is ready to eat. It's worth the wait.

  • 30 mins preparation
  • 8 hrs 30 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Slow-cooker Thai basil and chilli chicken with cashews
  • 1.8 kilogram (3½-pound) whole chicken
  • 1 medium red onion (170g), sliced thickly
  • 1 medium red capsicum (bell pepper) (200g), sliced thickly
  • 1 medium yellow capsicum (bell pepper) (200g), sliced thickly
  • 2 medium carrots (240g), halved, sliced thickly diagonally
  • 4 clove garlic, quartered
  • 10 centimetre (4-inch) stick fresh lemon grass (20g), sliced thinly
  • 4 centimetre (1½-inch) piece fresh galangal, sliced thinly
  • 3 fresh small red thai chillies, chopped coarsely
  • 2 tablespoon fish sauce
  • 2 tablespoon grated palm sugar
  • 1 tablespoon vegetable or peanut oil
  • 3/4 cup (180ml) chicken stock
  • 2 fresh kaffir lime leaves
  • 2 tablespoon cornflour (cornstarch)
  • 1/4 cup (60ml) water
  • 115 gram (3½ ounces) baby corn, halved
  • 400 gram (12½ ounces) gai lan, trimmed, cut into 5cm (2-inch) lengths
  • 1/2 cup (75g) roasted salted cashews
  • 1/2 cup loosely-packed thai basil leaves

Method

Slow-cooker Thai basil and chilli chicken with cashews
  • 1
    Remove as much skin as possible from chicken; refrigerate skin until required. Place chicken in a 4.5-litre (18-cup) slow cooker. Top with onion, capsicums and carrot.
  • 2
    Process garlic, lemon grass, galangal, chilli, sauce, sugar and oil until smooth. Stir in stock, then pour mixture over chicken in cooker. Add lime leaves to cooker; cook, covered, on low, for 8 hours. Skim excess oil away from surface.
  • 3
    Carefully remove chicken from cooker; break chicken into large chunks. Discard bones. Discard lime leaves.
  • 4
    Stir cornflour and the water in a small bowl until combined; add cornflour mixture to cooker with corn and gai lan. Increase heat to reduce setting on low; simmer, uncovered, for 15 minutes, stirring occasionally, or until sauce thickens. Return chicken to cooker; simmer until heated through. Season to taste.
  • 5
    Meanwhile, preheat grill (broiler).
  • 6
    Place reserved chicken skin on an oven tray; season. Grill about 15 minutes or until golden and crisp. Drain on paper towel; break crispy skin into pieces.
  • 7
    Serve chicken mixture topped with crispy chicken skin, cashews and thai basil.

Notes

Accompany with steamed jasmine rice or roti bread. Not suitable to freeze.

More From Women's Weekly Food