Lemongrass Chicken Curry

• Meat

  • 250 g Chicken breast

• Produce

  • 1 1/2 tsp Chilli, powder
  • 2 cloves Garlic
  • 1 cm Ginger
  • 1 10 cm stick Lemongrass
  • 3 Shallots
  • 2 Tomatoes

• Condiments

  • 1 1/2 tsp Fish sauce

• Baking & Spices

  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Sunflower oil

• Other

  • 1 ½ tsp jaggery (substitutes: palm sugar or brown sugar

Found on wandercooks.com

Description

Ingredients

• 250 g chicken breast
• 10 cm stick lemongrass, crushed but otherwise whole
• 2 tbsp Sunflower oil
• 3 shallots, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves garlic, crushed
• 1 cm ginger, finely chopped
• 1 ½ tsp chilli powder
• 1 ½ tsp fish sauce
• 1 ½ tsp jaggery (substitutes: palm sugar or brown sugar)
• ½ tsp turmeric

Directions

• Heat the oil in a large non-stick wok or frying pan.
• Add the onions and garlic and stir fry until translucent.
• Add half of the tomatoes and cook over a medium high heat until soft. Add the remaining tomatoes and repeat. This is recommended to avoid the tomatoes becoming stodgy.
• Add the ginger and lemongrass. Stir fry until the sauce becomes a richer, deeper red colour.
• Add the spices, fish sauce, jaggery (or sugar substitutes). Stir and reduce the heat.
• Add the chicken pieces with 1 ½ to 2 cups of water and mix. Cover and simmer on a low heat for approximately 30 minutes, until the chicken is cooked through.
• Remove the lemongrass pieces, and serve immediately with steamed white rice.

Nutrition