Thursday, October 21, 2010

Slow cooker coconut roast chicken recipe

Imagine you could cross roast chicken and curry? Does that sound like the ultimate food? Thought so!

Ingredients for 4:
1 2-3 lb roasting chicken
2 tbsp balti curry paste
1 tin of coconut milk
2 tsp lemongrass
salt and pepper to taste


Put the chicken in your slow cooker. Mix the balti paste and the lemon grass with 2 tbsp of the coconut milk. Tip the rest of the coconut milk over the chicken. Rub the curry paste mixture over the chicken and any remaining paste into the chicken's cavity.Cook on High for 3 1/2 hours or on Low for 7. Check that the chicken is cooked thoroughly by seeing if the juices run clear from the thigh.


This was wonderful. We had it with brown rice and a baby spinach salad plus some sweetcorn I see in the picture!). The chickeny juices mixed with the coconut milk were delicious!

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