Ingredients

Instructions

  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).