Ingredients
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1 1/2 kg chicken pieces
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4 teaspoons oil
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2 garlic cloves, crushed
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4 tablespoons finely chopped fresh ginger
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4 teaspoons chopped fresh lemongrass
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2 tablespoons mild curry paste
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2 1/2 tablespoons brown sugar
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1 (400 ml) can coconut cream
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1/2 cup chicken stock
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2 medium onions, quartered
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1 small red chile, finely chopped
Instructions
- Heat the oil in a pan and fry the onion for about 5 minutes or until soft.
- Add garlic, chilli, ginger lemongrass and curry paste.
- Add chicken and braise on all sides, coating well with curry paste.
- Cover and cook for 15 minutes over a low heat.
- Remove lid, add sugar and stir well.
- Pour in coconut cream and stock and bring to the boil.
- Reduce heat and simmer uncovered for another 30 minutes.
- Serve over rice.
- I*like to add zucchini, green beans, and red and green capsicum in the last 15 minutes of cooking if I don't feel like making a separate vegetable dish.