01Heat frying pan over medium-high heat. Cook the combined chicken, in 2 batches, for 2 mins each side or until golden brown. Transfer to a slow cooker.
02Add curry powder to the pan. Cook for 30 seconds or until aromatic. Add the coconut cream and bring to a simmer.
03Pour over the chicken in the slow cooker. Add lemongrass, star anise, lime leaves and 1/2 cup water.
04Cover and cook for 3 hours on high (or 5 hrs on low) or until the chicken is cooked through. Add the sugar, lime juice, and fish sauce. Stir to combine.
05Serve with roti, coriander leaves and shredded kaffir lime leaves.
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