I love my slow cooker, particularly so I can go out and let my appliances do the cooking for me. I often ‘fire up’ the slow cooker when I am going out to the football for the day, smug in the knowledge that while I am enjoying the game, dinner is cooking at home, and all I have to do when I get home is tweak it, and it is ready to serve.
This is not quite as bad as it could be, as I used light evaporated milk with some dessicated coconut for flavouring, rather than coconut milk. I also love this as there is very little preparation to do, no cutting or browning of meat, so it is very quick to assemble. You don’t need to brown the chicken as it will pick up a lot of colour from the curry paste. See what you think.
This should serve four people, accompanied with rice or whatever you fancy.
4 chicken thigh fillets (no bones)
Half a cauliflower, cut into florets
1/2 cup massaman curry paste
395g tin light evaporated milk
3 tbsp dessicated coconut
2 cinnamon quills
2 star anise
2 cardamon pods, bruised (do this by putting them on your cutting board, and pushing down with the flat of the knife until they are just squashed open)
1 bay leaf
1/2 fresh lime, to juice
1 tsp sugar
3 tsp gluten free cornflour
Place the chicken and cauliflower into the crock of the slow cooker. In a jug, mix the curry paste and evaporated milk, pour over the chicken and cauliflower in the crock. Sprinkle over the coconut, add the cinnamon, star anise, cardamon and bay leaf and stir well to combine. Cover, and cook on low for 6 & 1/2 hours.
Squeeze the lime into a small bowl, add the sugar and stir through the cornflour until the paste is smooth.
Remove the lid and take out the cinnamon, star anise, cardamon and bay leaf. Stir in the lime & cornflour paste, cover. Turn the slow cooker up to high for 10-15 minutes, give it a final stir, and serve, sprinkled with a little parsley or even coriander. The chicken should be so tender you can cut into it with your fork, no knives required!