It's been raining every day since about two weeks back - and according to the weather forecast, this cloudy and rainy session is here to stay till January!
With such chilly weather, I'm into warm food or anything that would drive the cold away. This Lemongrass Curry Chicken is really perfect for such days. I don't normally see Curry Chicken with lemongrass added - but Bill Granger's idea is really good as the aroma of the lemon grass really accentuates the taste of the curry.
I couldn't resist dipping some bread into the hot curry!
Lemongrass Curry Chicken (Serves 4)
A Bill Granger Recipe
- 8 skinless chicken thighs, cut into quarters (or 1 whole chicken)
- 2 tbsp curry powder
- 1 tbsp olive oil
- 1 red onion, diced
- 1 red chilli, finely chopped (deseeded first, if you like)
- 1 lemongrass stalk, crushed with the back of a knife and split
- 5cm piece of fresh ginger, peeled and sliced
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 500g potatoes, peeled and cut into large chunks
- 400ml chicken stock
- 250ml coconut milk
- 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 medium heat. Add the onions 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, then cover and simmer for another 5 minutes. Scatter with red chilli to taste and serve with steamed rice.
This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.