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.

Sep 11, 2017 6:15am
  • 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food