This recipe is so easy to throw together, you can set it at lunch time and it’ll cook and keep warm for dinner. Add as much chilli as you can handle.
Ingredients
- 1kg diced chicken thighs
- 250ml Ayam satay sauce
- 270ml coconut milk
- 1 tbsp brown sugar
- 1 lemon, juiced
- 1 tbsp cornflour
- 1 long red chilli, sliced, to serve
- Coriander, to serve
Method
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Step 1Place chicken in the bowl of a slow cooker. Mix satay sauce, coconut milk, brown sugar and lemon juice in a bowl, then pour over chicken. Cook on high for 3 hours.
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Step 2Remove about half a cup of sauce from the slow cooker and whisk in cornflour. Return to the slow cooker and mix through. Cook uncovered for 30 minutes to thicken sauce.
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Step 3Serve with red chilli slices and coriander.
Recipe Notes
Serve with rice and steamed Asian vegetables.
For an even yummier flavour, brown the chicken pieces in a little oil in a frypan before adding them to the slow cooker.
Recipe and photo by Greer Worsley.
Recipe Reviews (4)
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