Thai basil and chilli chicken with cashews

Step 1

Remove as much skin as possible from chicken; refrigerate skin until required. Place chicken in a 4.5-litre (18-cup) slow cooker. Top with onion, capsicums and carrot.

Step 2

Process garlic, lemon grass, galangal, chilli, sauce, sugar and oil until smooth. Stir in stock, then pour mixture over chicken in cooker. Add lime leaves to cooker; cook, covered, on low, for 8 hours. Skim excess oil away from surface.

Step 3

Carefully remove chicken from cooker; break chicken into large chunks. Discard bones. Discard lime leaves.

Step 4

Stir cornflour and the water in a small bowl until combined; add cornflour mixture to cooker with corn and gai lan. Increase heat to reduce setting on low; simmer, uncovered, for 15 minutes, stirring occasionally, or until sauce thickens. Return chicken to cooker; simmer until heated through. Season to taste.

Step 5

Meanwhile, preheat grill (broiler).

Step 6

Place reserved chicken skin on an oven tray; season. Grill about 15 minutes or until golden and crisp. Drain on paper towel; break crispy skin into pieces.

Step 7

Serve chicken mixture topped with crispy chicken skin, cashews and thai basil.