BEAUTIFULLY AROMATIC & FRAGRANT WITH THE RIGHT AMOUNT OF HEAT.
Place the flour and chilli powder into a suitable sized bowl or plate, add a pinch of salt and mix well. Dust each thigh fillet in the flour to coat.
Heat the vegetable oil in a frying pan or your Crock-Pot sauté pot and sauté the chicken thighs until golden on each side and then remove the chicken.
In a blender, blend the onion, garlic chilies/harissa paste, lemongrass, ginger and a good glug of vegetable oil. Fry this paste in the pan over a medium heat for 2 minutes, add the turmeric, cinnamon stick, star anise and kaffir lime leaves, then fry for a further few minutes.
Stir in the coconut milk and the Knorr® chicken stock pot; add all the contents into your Crock-Pot Slow Cooker bowl. Add the sugar and stir well.
Cover and cook on Low for 5-6 hours or High for 3-4 hours. Add the spinach leaves, a good splash of fish sauce, the coriander and zest of lime. Gently stir, cover and cook for a further 10 minutes.
Serve with steamed rice.