Cut chicken into big chunks and toss it in the frying pan on a high/medium heat, caramelising it in the coconut oil.

When well caramelised, put in the slow cooker set on '2'.Put a tablespoon of oil in the pan on a high/medium heat.

Put the onions in the pan and fry for 5 minutes until golden brown, then add the ginger and garlic with another tablespoon of coconut oil.

Fry for 2 minutes and pour the coconut milk into the pan, make sure its well shaken beforehand.

Add the Thai Basil chilli sauce, Thai Basil leaves, red chilli, soy sauce and fish sauce.

Stir well and pour the juice into the slow cooker, switch setting to '1' and leave it to cook for 3 hours.