Thai chicken pot
Time to make: 7 hrs 20 mins
( Hands-on time: 20 mins )
Total cost: $ 26.40 / $ 4.40 per serve
(at time of publication)
1 red onion, sliced
500g lean skinless chicken breast, cut in chunks
2 tablespoons lemongrass paste (we used Gourmet Garden)
1 medium-sized kumara (about 200g), peeled, cut in chunks
4 tomatoes, chopped
1 green or red capsicum, sliced
400g can chickpeas, drained, rinsed
3 cups sliced mushrooms
165ml can light coconut milk
1 1/2 cups salt-reduced liquid chicken stock
1–2 kaffir lime leaves, sliced (optional, see tip)
2 tablespoons cornflour
300g rice noodles
Total fat 7g
Saturated fat 3g
Dietary fibre 7g
1 Turn slow cooker on to low. Heat a non-stick pan with oil spray and cook onion until softened. Add chicken with a little extra oil spray and cook until evenly browned. Add lemongrass paste to pan and toss to coat chicken.
2 Add chicken to slow cooker with all the remaining ingredients except cornflour and noodles. Add 1 1/2 cups water. Cook on low for 6 hours.
3 Mix a little of the liquid with cornflour to form a paste then stir paste into slow cooker mixture. Stir until sauce thickens slightly. Season to taste.
4 Cook noodles in boiling water then serve with chicken on top. Garnish with fresh coriander if preferred.
Make it gluten free: Check lemongrass paste, stock and cornflour are gluten free.
Kaffir lime leaves (sold in the fresh herb aisle) give this dish a real Thai zing.
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