Ingredients
- 4 free range chicken thighs bone in, skinned
- 1 1/2 tbsps indian curry powder
- 2 tsps palm sugar
- 1 tbsp sesame oil or groundnut oil
- 2 banana shallots peeled & roughly chopped
- 1 plump garlic clove peeled and chopped
- 1 fat lemongrass stalk trimmed and chopped
- 1/2 tsp dried chilli flakes
- 1 large sweet potato peeled & cubed
- 1-2 tbsps fish sauce
- 400 ml coconut milk
- small handful coriander leaves
- steamed rice to serve
Servings:
Instructions
- Coat the chicken in half the curry powder, the sugar and a good pinch of sea salt. Set aside for 30 minutes.
- Heat the oil in a wok and add the shallots, garlic and lemongrass. Stir for a couple of minutes until softened then add the remaining curry powder, chilli flakes and the chicken. Stir fry for 2 minutes more.
- Add the sweet potato, 1 tbsp fish sauce, the coconut milk and about 75 ml water. Bring to the boil then simmer for 15-20 minutes until the chicken is cooked through. Taste and add more fish sauce if needed.
- Scatter with coriander and serve with the rice.
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