Burmese Chicken

Slow cooker/Crock Pot recipe

Ingredients (serves 4-5)

  • 20g Ghee
  • 1 medium onion, sliced
  • 1.5 tbsp Finley chopped lemongrass
  • 1 Bay leaf
  • 1 small, finely chopped birds-eye chilli
  • 2 crushed garlic cloves
  • 3 tsp grated fresh ginger
  • 1.5 tsp ground turmeric
  • 0.25 tsp ground cardamon
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cumin
  • 0.25 tsp ground coriander seeds
  • 0.25 tsp ground ginger
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1.5 kg chicken breast fillets, cut into strips
  • 250 ml chicken stock
  • Fresh coriander chopped (to serve)

Method

  1. Melt ghee in a large, heavy frying pan
  2. Cook onion on a medium heat until softened
  3. Stir in lemon grass, bay leaves, chilli, garlic, ginger, turmeric, cardamon, cinnamon, cumin, coriander, ground ginger, salt & pepper and cook until fragrant
  4. Add chicken, stirring to coat with the onion mixture.
  5. Transfer everything to the slow cooker
  6. Add chicken stock, making sure all ingredients are well submerged, using more stock if necessary
  7. Cook for 5-6 hours
  8. Serve with basmati rice & garnish with chopped coriander