Lemongrass Curry

Mar 18, 2011

Lemongrass Curry

Remember when Jamie Oliver did this Lamb Curry song? Back when I was a youngster who had never had curry (my mum's curried sausages don't count :P), it used to make me cringe, but now that I've sampled some of Stephen's lemongrass curry, I can definitely appreciate the need to burst into song.

We made this last night for Stephen's family, and it proved to be pretty popular. There's a perfect balance between the flavours of the curry and the aromatic lemongrass, and it's very mild, catering for everyone's tolerance. It's a good choice for people trying curry for the first time. The chicken thigh is a classic choice for dishes cooked in a sauce, as it stays beautifully succulent and juicy. Serve with basmati rice and plain greek yoghurt - delicious!

Lemongrass Curry

INGREDIENTS

6 chicken thighs (1/2 kilo), trimmed and quatered

2 tablespoons mild curry powder

2 tablespoons olive oil

4 spring onions, thinly sliced

1 pinch dried medium chilli flakes

1 lemongrass stalk, crushed and split

5 cm piece of ginger, grated

2 tablespoons fish sauce

2 tablespoons castor sugar

600g potatoes, peeled and diced

500 mL chicken stock

240mL coconut milk

1. Combine the chicken and the curry powder in a bowl and toss to coat evenly. Season with salt. Cover and refrigerate for an hour.

2. Heat a tablespoon of oil in a frying pan and brown the chicken in batches, setting aside cooked chicken. Heat another tablespoon of oil in a large stockpot, and add the spring onions, stirring until softened. Add the chicken, then add the lemongrass, ginger, fish sauce, sugar, potatoes and stock. Bring to the boil, then cover and simmer at a medium-low heat for 15-20 minutes, stirring occasionally.