This is a "Thai-ised" version of a recipe from Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but it could be prepared as a conventional casserole by simmering it on the stove top for about 30 minutes or in an oven at about 180 C for 30 minutes or so. In either case check occasionally for "doneness" as I have lost my notes on oven cooking of this dish (not owning an oven it is of little interest to us...) Ingredients 4 cups of chicken, filleted and cut into bite sized pieces. for the marinade 1 tablespoon of garlic, cruchsed 1 tablespoon of fresh root ginger, grated 1 tablespoon of shallots, thinly sliced 1 tablespoon of peanut oil a pinch of turmeric, and salt & pepper to taste. for the sauce 1 teaspoon of cumin seeds 1 teaspoon of coriander seeds 1 teaspoon of cardamom pods 1 tablespoon of fermented shrimp paste 1 cup of shallots, finely sliced (or use red onions) 1 tablespoon of prik ki nu (green birdseye chilis), thinly sliced 1 tablespoom of prik ki nu daeng (red birdseye chilis), thinly sliced 1 cup of coconut milk Method Mix the ingredients of the marinade, and marinade the chicken in a cool place for about 3 hours. Toast the cumin, coriander, and cardamom in a dry heavy skillet or wok, until aromatic, and grind to a fine powder. Blend the ingredients of the sauce together. Transfer the chicken and marinade to a wok or sautee pan and stir fry until the chicken just starts to change colour. Transfer to a slow-crock cooker, and add the sauce, and then simmer, covered on low heat for one to one and a half hours (until the chicken is cooked, tender, and the pieces fall apart at the pressure of a chopstick.) Serve with steamed white rice.Special thanks to - Muoi Khuntilanont.