Malaysian Chicken


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.

Cooking Time

Low for 5-6 hours or High for 3-4 hours




  • 50g plain flour
  • 1tbsp hot chilli powder
  • 12 skinless, boneless chicken thighs
  • 2tbsp vegetable oil
  • 1 onion, diced
  • 3 garlic cloves
  • 1tbsp harissa paste or 1 large chilli
  • 1 lemongrass stalk, tough outer leaves removed, inner core sliced
  • 1 thumb sized piece of peeled ginger
  • 1tsp turmeric
  • 1 cinnamon stick
  • 2 star anise
  • 5 kaffir lime leaves
  • 400ml coconut milk
  • 1 Knorr® chicken stock pot
  • 1tsp soft light brown sugar or palm sugar
  • 100g spinach leaves
  • 1tbsp fish sauce
  • 1 lime, zested
  • handful of roughly chopped coriander

To Serve

  • steamed rice
  • naan bread