Lemongrass Curried Chicken

  • Ready in: 8 hours 45 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 476
Lemongrass Curried Chicken


  • 8 large chicken thighs
  • 2 tbsp flour
  • 1 tbsp rice bran oil
  • 4 stems lemongrass
  • 2 cloves garlic, peeled
  • 25 mm root ginger, peeled
  • 1 onion, peeled & rough chopped
  • 2 tsp red chilli, minced
  • 1 tbsp fish sauce
  • 1 tsp tumeric
  • ¾ cup coconut cream
  • 4 kaffir lime leaves
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar


  1. Ensure your crockpot is big enough to hold all the chicken.
    Spray the bowl with oil and turn cooker to LOW.
    Sprinkle the skin side of the chicken with flour then cook in a frypan to light brown, 1 side only. Place in the cooker when ready. When all the chicken has been fried, reserve the oil in the pan.
    Peel off any tough outer leaves from 3 of the lemongrass stalks, then roughly chop. Place in a food processor along with garlic, ginger, onion, chilli, fish sauce,
    SIDS CRAZY SALT and tumeric. Blend until finely chopped. Pour in ¼ cup of coconut cream and blitz to a smooth paste.
    Pour off most of the oil from the pan, leaving about 1 tbsp, then add the paste mixture and cook, stirring frequently, for 1-2 minutes. Stir in the remaining coconut cream, lime leaves and the remaining lemongrass stalk that is cut in half longways. Bring the mixture to the boil then stir in the soy sauce and brown sugar then remove from the heat.
    Pour the sauce over the chicken, turning the pieces to coat evenly. Cover and cook for 6-8 hours.
    Serve with rice and roti.

    Inspired by Simon and Alison Holst