Slow Cooker Malaysian Chicken & Potato Stew

• •2 lb chicken thighs, bone-in, skin-on
• •1.5 lb potatoes, Yukon Gold or Russet, peeled and cut into 1.5-inch chunks
• •1.5 cup coconut milk, full-fat
• •1 cup chicken broth, low sodium
• •4 large shallots, peeled and roughly chopped
• •6 garlic cloves, peeled
• •1 inch piece ginger, fresh, peeled and roughly chopped
• •1 lemongrass stalk, tough outer layers removed, thinly sliced (white part only)
• •2 red chilies, fresh, deseeded for less heat, roughly chopped (or 1-2 dried red chilies, soaked and deseeded)
• •0.5 inch piece galangal, fresh, peeled and roughly chopped (optional, substitute with more ginger if unavailable)
• •1 teaspoon turmeric powder
• •1 teaspoon cumin powder
• •1 teaspoon coriander powder
• •1 tablespoon fish sauce
• •1 tablespoon tamarind paste, seedless
• •1 teaspoon brown sugar, packed
• •2 star anise
• •1 cinnamon stick
• • to taste salt
• • to taste black pepper, freshly ground
• •2 tablespoon cooking oil (vegetable or canola)
• •0.3 cup fresh cilantro, chopped, for garnish
• •1 lime wedges, for serving

Instructions

1. 1

   Prepare the Rempah (Spice Paste): In a food processor or mortar and pestle, combine the roughly chopped shallots, garlic cloves, ginger, sliced lemongrass, red chilies, and galangal (if using). Process or pound until a smooth, fragrant paste forms. If using fresh turmeric, add it here; otherwise, use turmeric powder later.

2. 2

   Sear Chicken: Pat chicken thighs dry with paper towels. Season generously with salt and freshly ground black pepper. Heat cooking oil in a large skillet or Dutch oven over medium-high heat. Sear chicken, skin-side down first, for 4-5 minutes per side until golden brown and crispy. Remove chicken and set aside.

3. 3

   Sauté Rempah: In the same skillet (add a little more oil if needed), reduce heat to medium. Add the prepared rempah (spice paste). Sauté for 5-7 minutes, stirring constantly, until very fragrant and slightly darkened. If using turmeric, cumin, and coriander powders, add them now and cook for 1 minute until fragrant.

4. 4

   Combine in Slow Cooker: Transfer the sautéed rempah to the slow cooker insert. Add the browned chicken thighs, potatoes, star anise, and cinnamon stick.

5. 5

   Add Liquids and Seasoning: Pour in chicken broth, fish sauce, tamarind paste, and brown sugar. Stir gently to combine all ingredients.

6. 6

   Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is fork-tender and the potatoes are cooked through.

7. 7

   Add Coconut Milk: During the last 30-60 minutes of cooking, stir in the full-fat coconut milk. Continue cooking until the stew is heated through and the flavors have fully melded with the coconut milk.

8. 8

   Adjust Seasoning: Taste the stew and adjust seasoning with additional salt, fish sauce, or brown sugar if needed. Carefully remove and discard the star anise and cinnamon stick before serving.

9. 9

   Serve: Ladle the Slow Cooker Malaysian Chicken & Potato Stew into bowls. Garnish generously with fresh cilantro and serve with lime wedges. This stew is excellent served with steamed jasmine rice.

Chef's Tips

• 💡Don't Skip Browning the Chicken: Searing the chicken thighs before slow cooking adds a crucial layer of deep, savory flavor and helps create a richer stew. It's worth the extra step!
• 💡Adjusting Spice Level: For more heat, leave some seeds in the fresh chilies or add an extra chili. For a milder stew, remove all seeds from the chilies or use fewer.
• 💡Fresh Rempah for Best Flavor: While powdered spices are convenient, using fresh ginger, lemongrass, galangal, and turmeric for the rempah will yield the most vibrant and authentic Malaysian flavors. If fresh galangal is hard to find, a little extra fresh ginger can be used as a substitute.
• 💡Coconut Milk Timing: Adding the coconut milk towards the end of the cooking cycle helps prevent it from separating or becoming too oily during the long cooking process, ensuring a creamy, fresh finish.
• 💡Serving Suggestions: This hearty stew is traditionally served over fluffy steamed jasmine rice, which perfectly soaks up the aromatic sauce. It also pairs wonderfully with a side of roti canai or crusty bread.