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Chicken Coconut Curry Season the chicken with salt, curry powder, lemongrass, and pepper. Let sit for at least 15 minutes. In a large Dutch oven, heat 2 tbsp oil over medium-high heat. Cook the ...
For the custard, whisk the egg yolks, whole eggs and sugar together in a bowl. Place the milk, cream and the vanilla pod and seeds into a pan over a low heat ... place the pudding and bain-marie ...
Mix together all ingredients and pour into greased slow cooker (or use a liner). Cover and cook low 6-7 hrs. Serve in bowls and top with whipped cream.