Lemongrass & Basil Chicken in Coconut Curry Sauce (Slow Cooker)

Set the slow cooker to the sauté function and add the coconut oil. Once hot, add the onion and cook for 3–5 minutes, or until fragrant and softened.

Add the garlic, lemongrass, basil and ginger, and cook, stirring frequently, for another 1–2 minutes, or until fragrant.

Add the chicken in batches – being careful not to overcrowd the bowl of the slow cooker; you don’t want it to sweat – and cook until all the chicken has been browned.

Return all the chicken to the bowl and add the curry powder, chilli powder and a generous seasoning of salt and pepper. Add the coconut milk, give everything a good stir, then close the lid and cook on low for 8 hours.

At the end of the cooking time, remove the lid and set on high – or use the reduce function on your slow cooker if you have one – and reduce for 10 minutes to thicken the sauce slightly. Depending on the rate of evaporation, you may not even need to do this step.

Serve with steamed rice, peanuts, Thai basil, Vietnamese mint, coriander leaves, fresh lime and piping hot roti.