Slow cooked whole curried chicken

I used an Asian Home Gourmet spice paste for this easy Vietnamese-style curry.

Ingredients

1 whole	Chicken, size 20 (Main)
3 cm	Ginger, peeled and sliced
3 cloves	Garlic, sliced
2	Kaffir lime leaves
50 g	Curry paste, for Vietnamese chicken curry
1 pinch	Freshly ground black pepper, to taste
1 large	Onion, thickly sliced
1 cup	Coconut milk
½ cup	Mint leaves, to garnish
½ cup	Coriander leaves, to garnish

Directions

1. Remove any excess fat from the chicken cavity. Place the ginger, garlic and lime leaves in the cavity then truss or tie with string. Rub the surface with the curry paste.
2. Microwave the onion in a covered container for 2 minutes. Pre-cooking prevents a raw onion flavour permeating the juices. Place in the base of a slow cooker. Top with the coconut milk and then the chicken.
3. Cover and cook on high for 4 hours on high or until the internal temperature of the chicken has reached at least 75°C.
4. Serve on rice topped with the coconut sauce, mint and coriander.

More curry recipes from Jan

• Thai green curried salmon
• Paneer with spinach