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Chicken drumsticks in coconut milk

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Ingredients for 4 servings:

  • 2 chicken legs
  • 400 g potato(s), waxy
  • 1 onion(s)
  • 1 lemongrass
  • 2 tbsp oil
  • 2 tsp curry, hot
  • 100 ml coconut milk, unsweetened (from the can)
  • Salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the chicken thighs in cold water and pat dry. Wash, peel, and dice the potatoes. Peel and finely chop the onion. Wash the lemongrass, flatten it with a rolling pin, and tie it like string into a knot so it doesn’t come undone during cooking. Heat the oil in a wok. Sauté the curry powder and onion over low heat until fragrant. Add the thighs and fry over medium heat. Mix in the potatoes and coconut milk. Add about 100 milliliters of water, the lemongrass, and a pinch of salt, and bring everything to a boil. Cover the chicken thighs and simmer gently over low heat for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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