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"....a single bloke with a big appetite for good food...."


I was first introduced to the Shuttle Chef by my m...

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Asparagus Risotto

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Malaysian Curried Chicken

I only found Malaysian food a few years ago and like Thai food fell in love with it from the first spoonful.
This curry chicken recipe is easy to make and tastes wonderful.
• 3 tbsp vegetable oil
• 2 cloves crushed garlic
• 3 onions – finely chopped or grated
• 6 dried chilies – soaked, drained and chopped
• 2 stalks lemon grass – white part only – sliced thin
• 1 tbsp fresh grated ginger
• 1 tsp sweet paprika
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground fennel
• 1 tsp ground turmeric
• 1 cinnamon stick
• 2 star anise
• 8 chicken thighs
• 2 cups coconut milk
• 2 potatoes cut into small cubes
• 1 tsp sugar
• 1 tsp salt
1. Heat two tablespoons of oil in the inner pot and add the garlic, onions, chilies and lemon grass. Stir fry for five minutes.
2. Add ginger, paprika, cumin, coriander, fennel, turmeric, cinnamon stick and the star anise. Cook for five minutes more.
3. Remove the contents of the inner pot and add the remaining oil.
4. Add the chicken and seal the skin by frying it quickly.
5. Add potatoes, the spice mixture set aside earlier, coconut milk, sugar, and salt.
6. Bring to the boil and turn down to a simmer.
7. Simmer for five minutes with the lid on.
8. Turn off the heat and put the inner pot into the insulated outer container.
9. Shut the lid and thermal cook without power for a minimum of 2 hours.
10. When ready to serve check the seasoning and serve with jasmine rice.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.