SERVES 2

Supplied Ingredients

2 sebago potatoes 

2 chicken marylands

1 brown onion

1 garlic clove 

1 lemongrass stalk

1 tsp cumin seeds*

2 tsp Malaysian curry powder*

60ml fish sauce

200ml coconut milk

150g jasmine rice

1 bunch broccolini 

1/2 lime*

*Extra supplied, measured amount

Pantry Ingredients

3 tsp vegetable oil

Equipment

Medium frypan

6 litre ceramic slow cooker

small saucepan with lid

medium saucepan

STEP 1: BROWN CHICKEN

Cover slow cooker with lid and preheat on high. Cut potatoes in quarters and place in slow cooker. Heat oil in a frypan over medium-high heat. Season chicken with ¼ teaspoon salt flakes and pepper, place skin-side down in pan and cook, in batches, if necessary, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden on both sides. Remove from pan and place in slow cooker. While chicken is browning, continue with step 2.

STEP 2: PREPARE VEGETABLES

Peel onion and cut into thin wedges. Peel and slice garlic. Cut lemongrass into 10cm lengths and halve lengthways. Use the back of a knife to bruise lightly.

STEP 3: COOK ONION AND GARLIC

Add onion, garlic and cumin seeds to frypan. Add a pinch of salt and cook, stirring, for 3–4 minutes or until starting to caramelise. Add Malaysian curry powder and stir to combine.

STEP 4: SIMMER CURRY

Add lemongrass, fish sauce, coconut milk and 180ml (3⁄4 cup) water to frypan and bring to a simmer. Transfer to slow cooker, making sure potatoes are submerged in the liquid. Cover with a lid and cook on high for 4 and 1/2 hours or until chicken is tender and falling off the bone and potatoes are tender.

HEADS UP: For crispy skin, once cooked, place chicken on a foil-lined baking tray. Preheat oven grill to high and place under grill for 2–3 minutes or until skin is crisp.

STEP 5: COOK RICE

Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.

STEP 6: PLATE UP

Trim broccolini and cook in a saucepan of salted, boiling water for 3–4 minutes or until tender. Cut lime into wedges. Divide rice between plates, spoon over chicken and curry sauce and serve with lime wedges.