Thai chicken pot

Serves: 6

Time to make: 7 hrs 20 mins

Hands-on time: 20 mins

Ingredients

spray oil
1 red onion, sliced
500g lean skinless chicken breast, cut in chunks
2 tablespoons lemongrass paste (we used Gourmet Garden)
1 medium-sized kumarasweet-potatoX (about 200g), peeled, cut in chunks
4 tomatoes, chopped
1 green or red capsicum, sliced
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
3 cups sliced mushrooms
165ml can light coconut milk
1 ½ cups salt-reduced liquid chicken stock
1–2 kaffir lime leaves, sliced (optional, see tip)
2 tablespoons cornflourcornstarchX
300g rice noodles

Instructions

Stay Awake

1 Turn slow cooker on to low. Heat a non-stick pan with oil spray and cook onion until softened. Add chicken with a little extra oil spray and cook until evenly browned. Add lemongrass paste to pan and toss to coat chicken.

2 Add chicken to slow cooker with all the remaining ingredients except cornflour and noodles. Add 1 1/2 cups water. Cook on low for 6 hours.

3 Mix a little of the liquid with cornflour to form a paste then stir paste into slow cooker mixture. Stir until sauce thickens slightly. Season to taste.

4 Cook noodles in boiling water then serve with chicken on top. Garnish with fresh coriander if preferred.

Variations

Make it gluten free: Check lemongrass paste, stock and cornflour are gluten free.

HFG tip

Kaffir lime leaves (sold in the fresh herb aisle) give this dish a real Thai zing.

Nutrition Info (per serve)

Calories 447 cal

Kilojoules 1870 kJ

Protein 31 g

Total fat 7 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 9 g

Dietary fibre 7 g

Sodium 480 mg

Calcium 50 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.