Thai Chicken Pot
- Preparation Time20 mins
- Cooking Time 6 hours
- Source Healthy Food Guide
healthy and yummy!
- oil spray
- 1 red onion (sliced)
- 500 Gram chicken breast (chopped)
- 2 Tablespoon lemongrass paste
- 1 kumara (medium sized, chopped)
- 4 tomato (chopped)
- 1 capsicum (green or red, sliced)
- 1 Can chickpeas (drained, rinsed)
- 3 Cup mushrooms (sliced)
- 165 Mililitre coconut milk
- 1 1/2 Cup chicken stock
- 1-2 kaffir lime leaves
- 2 Tablespoon cornflour
- 300 Gram rice noodles
- Turn slow cooker on to low. Heat non-stick pan with oil spray and cook onion until softened. Add chicken with a little extra oil spray and cook until evenly browned. Add lemongrass paste to pan and toss to coat chicken.
- Add chicken to slow cooker with all remaining ingredients except cornflour and noodles. Add 1 1/2 cups water. Cook on low for 6 hours.
- Mix a little of the liquid with cornflour to form a paste then stir paste into slow cooker mixture. Stir until sauce thickens slightly. Season to taste.
- Cook noodles in boiling water then serve with chicken on top. Garnish with fresh coriander if preferred.
- Serves 6-8
- Katt 03 Mar, 2013
other delicious recipes...
