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Lemongrass Chicken Curry Recipe

Slow Cooked Lemongrass Chicken Curry

A deep and flavoursome curry that's going to be different to anything you've tried before.
Gluten free.
Dairy free.
Whole foods only.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Course: Main Course
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

Spice Mix
  • 1x2cm Fresh Ginger
  • 1 1/2 tbsp Medium Curry Powder
  • 1 tbsp Ground Lemongrass (or 2 stalks)
  • 1 1/2 tsp Basil (dried)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
For the Meal
  • 2 Large Chicken Breasts (500g)
  • 1 tbsp Olive Oil
  • 1 Large Garlic Clove
  • 2 tbsp Fresh Chopped Chives
  • 1 Red Bell Pepper
  • 3 Carrots
  • 1 Sweet Potato
  • 1/2 tbsp Honey
  • 1 can Unsweetened Coconut Milk (400ml)
  • 2 tbsp Coconut Aminos (or replace with fish sauce)
  • 250 ml Vegetable Stock (or chicken stock)
  • 2 cups of Rice

Method
 

Spice Mix
  1. Remove the skin from the ginger and chop as finely as possible.
  2. Mix the spices and ginger together in a mug.
Preparation
  1. Chop the fresh chives into small pieces, about 1cm long.
  2. Remove the skin from the garlic cloves and crush them.
  3. Peel the carrots and chop into small circles, about 1cm thick.
  4. Cut the red bell pepper into bite sized pieces, removing the seeds.
  5. Peel the sweet potato and cut into bite sized pieces.
Cooking
  1. Warm the olive oil in a pan on a medium heat. Add the chives and garlic. Fry for 2 minutes.
  2. Add the spice mix to the pan. Fry for a minute to release the flavours and add 2tsp of water to the pan so it becomes a paste and doesn't stick to the pan.
  3. Cut the chicken into bite sized pieces. Add to the pan and cover well with the spice mix. Add the honey and mix well in the pan.
  4. Transfer the mix to the slow cooker. Add the carrots, sweet potato, red bell pepper, coconut aminos, stock, and coconut milk. Cook for 4 hours on high heat or 8 hours on low heat.
  5. About twenty minutes before the slow cooker is finished, prepare your rice. Rinse it well and cook according to the instructions for your type of rice. I enjoy basmati or jasmine rice, but any will work well with this meal.

Notes

Substitute Ingredients

If you don't have chives, you can use shallots instead. Onion could be a last resort, but it will change the taste quite a bit.
Coconut aminos can be replaced with fish sauce if it's not readily available where you are.
Vegetable stock can be replaced with chicken stock if you prefer. If you don't have any stock, just use water, and your curry will still taste great.