Slow-Cooker Cambodian Chicken Curry Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, onion, garlic, ginger, lemongrass, curry powder, turmeric, cumin, coriander, cinnamon, salt, and pepper.
• STEP 2.Pour in coconut milk and chicken broth, and stir to combine.
• STEP 3.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
• STEP 4.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 5.Return the shredded chicken to the slow cooker and stir to combine with the curry sauce.
• STEP 6.Serve the Slow-Cooker Cambodian Chicken Curry over steamed rice and garnish with fresh cilantro and lime wedges.
• STEP 7.Enjoy!

Cooking Tips

• For a spicier curry, add a chopped chili pepper or a teaspoon of chili flakes.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last 30 minutes of cooking.
• You can add vegetables like bell peppers, carrots, or potatoes to the curry for added texture and flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through.
• Serve the Slow-Cooker Cambodian Chicken Curry with steamed rice or naan bread for a complete meal.