Slow cooking made easy.

Lots of tasty curries were had while in Asia from street vendors when I was there,and argubly they are some of the best. This is a really easy and tasty one for the The Thermal Chef

Serves 4
Ingredients:
• 1tbsp oil (not olive)
• 2 Shallots, peeled, halved and sliced
• 2 red chillis, halved, de-seeded (or not if you like real heat) and cut into fine shreds
• 1tbsp ground coriander & a handful of fresh to garnish.
• ½ tbsp ground turmeric
• 1 ½ tbsp brown sugar (if you have palm sugar even better)
• 2/3 medium sized sweet potatoes, peeled and cubed
• Chicken –  Thigh Fillets 4-6 or breasts 2-3. Make sure you remove the skin.

Half a pint of stock (chicken stock cube is fine)

A can of coconut milk

Handful of fresh basil leaves to tear for serving on top.

Method:
1. Heat the oil in the inner pot and cook the shallots over a medium heat until golden.
2. Add the chilli and spices then cook for another minute while stirring
3. Add the coconut milk, stock, sugar and sweet potato and bring up to just under boiling.
4. Cut the chicken into chunks and add to the stew and bring to the boil.
5. Turn down the heat and simmer for 5 minutes.
6. Cover and put the inner pot into the insulated outer container.
7. Put on the lid and cook for  2 hours. If you leave it longer its fine.
8. When ready to serve check the seasoning and stir in the basil leaves.
9. Serve with boiled rice or crusty bread.