• Ingredients:
  • 5 chicken thighs
  • 1 tbsp garlic ginger paste
  • 140g smooth peanut butter
  • 400ml thick coconut milk
  • 2 tsp ketjap manis
  • 125 ml water
  • 1 small red onion, chopped
  • Fresh mint leaves
  • Fresh coriander
  • Smashed peanuts
• Instructions:
  1. Season chicken thighs, cook skin-side down in a pan until golden.
  2. Transfer to slow cooker, repeat with remaining thighs.
  3. Drain fat, add garlic ginger paste, cook for 1 minute.
  4. Stir in peanut butter, coconut milk, ketjap manis, and water. Pour over chicken.
  5. Cook on low for 4 hours. Garnish with onion, mint, coriander, serve with rice.