Slow Cooker Chicken Rendang Curry

Step 1

Blend all the paste ingredients in a grinder into a fine paste. Use a splash of water if needed to help the blending process. You might need to do this is batches, depending on how big your grinder is. Set aside.

Step 2

We'll start with the spices ingredients. Heat a pan on medium heat with some oil. Add in bruised lemongrass, cinnamon stick, cloves, cardamoms and star anise. Cook until the spices release their fragrances.

Step 3

Add in the rest of the spices ingredients together with the blended paste and continue cooking for 10 minutes, until the paste becomes thick. Stir now and then.

Step 4

Spray the inside of the slow cooker pot with some oil. Add in cooked base and the all of the main ingredients except chicken. Mix everything well. Now add in the chicken and coat the pieces well with the mixture.

Step 5

Close the lid. Cook on high setting for 2 hours. Gently give everything a mix with a spatula and continue cooking for another 30 minutes on high setting with the lid on.

Step 6

Add coconut milk and corn starch into a bowl and mix well. Set aside.

Step 7

Remove the slow cooker lid. Pour the coconut milk mixture into the pot together followed by lime juice. Gently mix everything well. Continue cooking for another 10-15 minutes on high setting without the lid, until the sauce thickens. Adjust seasonings if needed. Serve with some steamed glutinous rice or white rice. Enjoy!