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Chicken curry with lemongrass
Serves Starters and mains
Ingredients
- 8 chicken thighs, skinless, cut into quarters
- 2tbsp curry powder
- 1tbsp olive oil
- 1 red chilli, finely chopped (deseeded for less heat)
- 1 lemongrass stalk, crushed with the back of a knife and split
- 5cm piece of fresh ginger, peeled and sliced
- 2tbsp fish sauce
- 1tbsp caster sugar
- 500g potatoes, peeled and cut into chunks
- 400ml chicken stock
- 250ml coconut milk
To serve
- coriander leaves
- rice vermicelli noodles (cooked as per packet) or white baguette
Method
Put the chicken and curry powder in a bowl and toss to coat well. Season with sea salt. Heat the oil in a large heavy-based pan over a medium heat. Add the shallots and chilli and fry for 2 minutes. Add the chicken and cook until sealed and browned all over.
Add the lemongrass, ginger, fish sauce, sugar, potatoes and stock to the pan.
Bring to the boil, cover and reduce the heat to medium-low. Simmer for 15-20 minutes. Stir in the coconut milk, cover and simmer for another 5 minutes. Scatter with coriander and serve with cooked noodles or bread.
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