Flavorful Slow-Cooker Cambodian Chicken Curry

 Flavorful Slow-Cooker Cambodian Chicken Curry Recipe

Introduction: If you're craving a taste of Southeast Asia, look no further than this delicious Slow-Cooker Cambodian Chicken Curry recipe. Bursting with aromatic spices and rich coconut milk, this dish offers a perfect balance of flavors that will transport you straight to the streets of Cambodia. Plus, the convenience of the slow cooker means you can set it and forget it until dinnertime!

Ingredients:

• 1.5 kg (3 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons finely grated fresh ginger
• 2 tablespoons Cambodian curry powder (or substitute with Thai yellow curry powder)
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 400 ml (1 can) coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Cooked rice or crusty bread, for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently.

2. Transfer the cooked onion mixture to the slow cooker. Place the chicken pieces on top of the onion mixture.

3. In a small bowl, combine the Cambodian curry powder, turmeric powder, paprika, cumin, coriander, and cayenne pepper. Sprinkle this spice mixture evenly over the chicken pieces in the slow cooker.

4. Pour the coconut milk over the chicken, followed by the fish sauce and brown sugar. Stir gently to combine all the ingredients.

5. Add the diced potatoes and sliced carrots to the slow cooker, ensuring they are submerged in the liquid.

6. Cover the slow cooker and cook on low heat for 6-8 hours, or until the chicken is tender and the vegetables are cooked through. If you're short on time, you can cook it on high heat for 3-4 hours.

7. Once the curry is cooked, season with salt and pepper to taste. If you prefer a thicker sauce, you can remove some of the liquid and simmer it on the stovetop until reduced.

8. Serve the Cambodian chicken curry hot, garnished with fresh cilantro leaves, alongside steamed rice or crusty bread.

Enjoy your Slow-Cooker Cambodian Chicken Curry, packed with authentic flavors and fragrances from the heart of Cambodia!