Slow-cooker Cambodian Chicken Curry

Here's a detailed recipe for Slow-Cooker Cambodian Chicken Curry. This rich, fragrant curry is inspired by Cambodian flavors, featuring tender chicken, creamy coconut milk, and a blend of aromatic spices. Perfect for a comforting meal, this recipe is easy to prepare in a slow cooker, allowing flavors to develop over hours for a deeply satisfying dish.

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Slow-Cooker Cambodian Chicken Curry Recipe

Servings: 4-6

Prep Time: 20 minutes

Cook Time: 4-6 hours

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Ingredients:

• Chicken thighs or drumsticks – 2 lbs (skin-on or skinless, as preferred)
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 1 cup
• Potatoes – 2 medium, peeled and diced
• Carrot – 1 large, sliced
• Yellow onion – 1 large, finely chopped
• Garlic – 4 cloves, minced
• Ginger – 1 tbsp, freshly grated
• Lemongrass – 1 stalk, finely chopped (or 1 tbsp lemongrass paste)
• Kaffir lime leaves – 3-4, torn (optional for added flavor)
• Fish sauce – 1 tbsp
• Brown sugar or palm sugar – 1 tbsp
• Salt – to taste
• Black pepper – to taste

Spice Blend:

• Turmeric powder – 1 tsp
• Coriander powder – 1 tsp
• Paprika – 1 tsp
• Curry powder – 1 tsp
• Cayenne pepper (optional) – 1/4 tsp, for extra heat

Garnishes (optional):

• Fresh cilantro leaves, chopped
• Sliced red chili or jalapeño, for heat
• Lime wedges

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Instructions:

1. Prepare the Chicken

   • Season the chicken thighs or drumsticks with a pinch of salt and pepper. If you want more flavor, you can sear the chicken in a skillet with a bit of oil over medium-high heat until browned, about 2-3 minutes per side. This step is optional but adds depth to the curry.

2. Combine Aromatics and Vegetables

   • In the slow cooker, add the chopped onion, minced garlic, and grated ginger. Follow with the diced potatoes and sliced carrots. These vegetables will absorb the flavors of the curry as they cook.

3. Add the Lemongrass and Kaffir Lime Leaves

   • Sprinkle the chopped lemongrass and add the torn kaffir lime leaves if using. These ingredients will infuse the curry with an authentic Cambodian aroma.

4. Mix the Spice Blend

   • In a small bowl, combine turmeric, coriander, paprika, curry powder, and cayenne pepper. Add this spice mixture to the slow cooker, ensuring the vegetables and aromatics are evenly coated.

5. Add Coconut Milk and Broth

   • Pour in the coconut milk and chicken broth. Stir to combine, allowing the coconut milk to blend well with the spices and vegetables.

6. Season with Fish Sauce and Sugar

   • Add the fish sauce and brown sugar (or palm sugar) to the slow cooker. These will balance the flavors, adding umami and a hint of sweetness to the curry.

7. Add Chicken to the Slow Cooker

   • Place the seasoned or seared chicken pieces on top of the mixture in the slow cooker. Ensure they are slightly submerged in the liquid.

8. Slow Cook the Curry

   • Cover and cook on low for 6 hours or high for 4 hours. The chicken should be tender, and the vegetables fully cooked.

9. Adjust Seasoning

   • After cooking, taste the curry. Adjust salt, pepper, or fish sauce to your preference.

10. Garnish and Serve

    • Serve the curry hot, garnished with fresh cilantro, sliced chili, and a lime wedge on the side. It pairs wonderfully with steamed jasmine rice or crusty bread.

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Tips:

• For a richer flavor, you can add a touch more coconut milk towards the end of cooking.
• Alternative vegetables like sweet potatoes or bell peppers can be added for extra color and flavor.

Enjoy your delicious, aromatic Slow-Cooker Cambodian Chicken Curry!