Chicken curry

Ingredients for 4 servings:

• 1 ½ kg chicken
• 2 tbsp oil
• 4 cloves garlic
• 5 cm ginger
• 2 stalks of lemongrass
• 2 tsp chili
• 2 tbsp curry powder
• 2 m.-sized onion(s)
• 2 tsp sugar
• 1 tsp salt
• 375 ml coconut milk
• 125 ml water
• Garlic
• Coriander leaves, fresh
• Peanuts, unsalted roasted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Using a large kitchen knife or cleaver, cut each piece of meat into two pieces, chopping the bones. Wash and pat dry with a paper towel. Heat oil in a large pan, add garlic, ginger, lemongrass, chili, and curry powder, and sauté over medium heat for 3 minutes, stirring occasionally. Add chicken, onions, sugar, and salt, and gently fold in. Cover and sauté for 8 minutes, until the onions are soft, then mix well to ensure the meat pieces are evenly coated with the curry mixture. Cover and continue to cook over low heat for 15 minutes. The chicken will braise in its own fat. Pour coconut milk and water into the pan and bring to a boil, stirring occasionally. Reduce heat and continue to cook uncovered for 30 minutes, until the chicken is tender. Garnish with garlic, coriander, and peanuts, and serve. **Note** Use mild Asian curry powder labeled “For Poultry” from an Asian market. Curry powder from a supermarket is not suitable for this recipe. If you don’t want to cut bones, you can also cut them out beforehand.