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Thai Style Slow cooked chicken

One-Pan Recipes

I wanted to show that, even in the warmer months, there are ways to use the “slow” oven to produce lighter meals, which are great to leave in for a few hours and then come back to.

COOKS:  IN 5 hours


1 tbsp olive oil
1 tsp ground turmeric
1 tbsp ground cumin
2 cloves garlic, finely chopped
2 shallots, finely diced
750g chicken breast fillets, cut into large dice
1 red pepper, diced
200mls chicken or vegetable stock
1 tbsp soy sauce
½ tsp chilli flakes
1 tbsp cornflour, blended with a little water
1 tbsp cashew nut butter
2 tbsp lime juice


Set bottom oven to 90C.

Heat oil in an ovenproof dish. Gently fry shallots, cumin, turmeric and garlic, for a few minutes.

Add chicken pieces and diced pepper. Stir for a couple of minutes, until slightly browned, and then add stock, soy sauce and chilli flakes.

Bring to the boil and then transfer to the slow oven. Cook for 4 ½ - 5 hours.

When ready to serve, remove 1 cup of the liquid from the casserole dish and mix with cornflour, cashew nut butter and lime juice. Stir this back into the dish and then place on simmer plate.

Simmer gently for 5 – 10 minutes, adjusting the consistency as needed.

Serve accompanied by boiled or steamed rice and garnished with spring onions, fresh chillies, coriander and cashew nuts. 
To garnish

Chopped spring onions
Chopped fresh coriander
Sliced fresh chillies
Salted, roasted cashew nuts