chopped peanuts, sliced green shallots, coriander leaves and rice, to serve
Combine the Ingham’s Chicken Drumsticks in a large bowl with the sesame oil, soy and lime juice, mix well, then cover and refrigerate for at least 30 minutes, or up to 2 hours.
Remove the Ingham’s Chicken Drumsticks from the marinade (reserving the liquid), then fry in vegetable oil until browned*, then set aside. Add the onion, ginger, garlic and curry powder, then cook for 5 minutes, until aromatic. Return the Ingham’s Chicken Drumsticks with the reserved marinade, stock and coconut cream. Set slow cooker to low heat and cook gently for 6 hours**.
Season with salt and pepper, then stir in the peanut butter. Serve with peanuts, coriander, shallots and rice.
There’s nothing like a rich slow-cooked meal when the weather is cold, and a slow cooker lets you gets all the work done while you’re off living! Come home and dinner is ready for the table. This recipe combine two great classics – chicken casserole and rich and hearty satay. Your whole family will love it.
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