Spicy Curry Chicken Recipe

Ingredients : Serves 4

1.5 kg

2 tablespoons

4 cloves

5 cm

2 stems

2 teaspoons

2 tablespoon

2 teaspoons

1 teaspoon

375 ml

124 ml

Garnishing

1 tablespoon

1 sprig

1 tablespoon

Chicken pieces such as thighs, drumsticks and wings

Oil

Garlic, finely chopped

Fresh ginger, finely chopped

Lemon grass (white part only) finely chopped

Chili flakes

Curry powder

Brown onions, chopped

Sugar

Salt

Coconut milk

Water

Garlic chives

Fresh coriander (cilantro) leaves, thickly chopped

Unsalted roasted peanuts

Method :

Using a large heavy knife or cleaver, chop each piece of chicken into 2 pieces. Chopping straight through the bone. Wash the chicken and pat dry with paper towels.
Heat the oil in a large pan, add the garlic, ginger, lemon grass, chili and curry powder. Cook over medium heat for 3 minutes, stirring regularly.
Add the chicken, onion, sugar and salt. Toss gently.
Cover and cook for 8 minutes, until the onion has softened, and then toss well to coat the chicken pieces evenly with the curry mixture.
Cover and cook for 15 minutes over low heat. The chicken will braise gently, producing its own liquid.
Add the coconut milk and water to the pan and bring it to boil. Stir occasionally.
Reduce the heat and simmer, uncovered, for 30 minutes or until chicken is very tender.
Garnished with the chives, coriander (cilantro) leaves and peanuts.
Serve on serving plate.

Tip : Curry powder labeled "for chicken" is available at all Asian food stores. A standard supermarket curry powder is not suitable for this recipe.