Slice the onions, peel and grate the garlic and ginger and trim any sinew from the chicken thighs before cutting them into large pieces (dividing each thigh into three roughly). Put everything into the slow cooker.
Add the crumbled chicken stock cube, sugar, coriander, spice mix (turmeric, curry powder, chilli flakes and powder, cinnamon) and stir to coat the chicken and onions. Add the lime juice, soy sauce and rice wine vinegar.
Sprinkle over the corn flour and stir through to cover the ingredients.
Add the peanut butter and coconut milk.
Mix well to combine all of the ingredients and then cook on low for 6-8 hours.
Serve with freshly cooked jasmine rice.
Notes
Soy Sauce
Some brands of soy sauce can taste saltier than others. In this recipe Kikkoman soy sauce was used which I find has a stronger flavour so only 1 tablespoon was needed, other brands may require more. It's best to start with one tablespoon and add more at the end of cooking time if required.
Vegetables
If you would like to add vegetables to the recipe, red peppers and sugar snap peas work well. To retain the shape and crispness of the vegetables slice the peppers thickly and add to the pot half way through the cooking time.
Peanut Butter
Peanut butter can be either smooth or crunchy with chunks of peanut throughout. Both varieties work well in this recipe although its worth noting that crunchy peanut butter gives the sauce a lovely texture. It's also worth noting that different brands have different quantities of oil in their butters, so some will have runnier textures than others. I like to use the Whole Earth or Meridian brands which have a firmer texture as this makes the sauce a lovely thick consistency.
Serving
This dish looks and tastes great sprinkled with freshly chopped coriander and diced red chilli peppers (for a little extra heat!). Serve with freshly cooked jasmine rice.