Slow-Cooker Malaysian Chicken with Sweet Potatoes Recipe
If you are looking for a rich, creamy and flavorful dish, this Slow-Cooker Malaysian Chicken with Sweet Potatoes Recipe is a perfect choice.
Ingredients
- 1.5 pounds chicken thighs or breasts
- 2 medium sweet potatoes peeled and cubed
- 1 can 14 oz coconut milk
- 1 onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry paste red or yellow
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili flakes optional
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Prep Ingredients
- Cut sweet potatoes into cubes. Slice onion and mince garlic.
Layer Slow Cooker
- Place sweet potatoes and onions at the bottom. Add chicken on top.
Make Sauce
- In a bowl, mix coconut milk, curry paste, garlic, ginger, soy sauce, lime juice, turmeric, salt and pepper.
Add Sauce
- Pour the sauce evenly over chicken and vegetables.
Cook
- Cover and cook on low for 6 hours or high for 3–4 hours.
Check Doneness
- Chicken should be tender and sweet potatoes soft.
Adjust Flavor
- Taste and adjust salt, spice or lime juice if needed.
Garnish
- Top with fresh cilantro before serving.
Serve Hot
- Serve with rice, noodles or flatbread.
Notes
- Use bone-in chicken for extra flavor
- Add bell peppers or spinach for more veggies
- Add peanut butter for a richer sauce
- Use fish sauce for deeper taste
- Adjust spice level with chili flakes
- Serve with jasmine rice for best pairing
- Add a squeeze of lime before serving