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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This chicken curry is not as spicy as the normal ones. Instead it has more fragrance. If you still think it's too hot, use only one chili pepper. Ingredients:
2 potatoes, cut into chunks |
4 tablespoons peanut oil |
8 shallots, minced |
4 stalks fresh lemongrass, minced |
3 garlic cloves, minced |
2 red chilies, minced |
2 tablespoons curry powder |
1 lb chicken breast, cut into bite-sized pieces |
1 teaspoon salt |
1 (14 ounce) can coconut milk |
1 (14 ounce) can chicken stock |
fresh basil leaf |
Directions:
1. Fry the potato chunks in the oil until browned, drain them on paper towels.
2. Add the shallots, lemon grass, and all of the spices to the pan.
3. Fry for a few minutes.
4. Add chicken and cook, stirring, for 5 minutes.
5. Add potatoes, salt, coconut milk and chicken stock.
6. Bring to a boil and then simmer gently for about 30 minutes, uncovered.
7. Garnish with basil leaves before serving (over rice or couscous).
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