Chicken with lemongrass

Ingredients for 4 servings:

• 1 tbsp sunflower oil
• 12 chicken drumsticks or 800 g chicken breast
• 1 onion(s), finely chopped
• 2 garlic cloves, crushed
• 6 tbsp lemongrass, very finely chopped
• 1 red chili pepper(s), finely chopped
• 1 tbsp red curry paste
• 1 tbsp palm sugar, if not available, regular sugar
• 250 ml broth
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Asian, easy to make

If using chicken breast, cut it into large pieces. Heat the oil in a large casserole dish. Brown the meat for 5 minutes, then remove and set aside. Sauté the onion over medium heat for 5 minutes. Add the crushed garlic with the finely chopped lemongrass, the finely chopped chili pepper, and the curry paste, and fry for 3 minutes. Add the meat and palm sugar, then pour in the stock. Season with salt and pepper to taste. Simmer on low heat for 90 minutes, stirring occasionally. If you don’t have enough time, you can reduce the heat to shorter, but the flavor won’t be as intense. Regarding curry paste and chili pepper: there are so many different ones with varying levels of spiciness. I suggest you experiment to see how much you can tolerate. One chili pepper and 1 tablespoon of curry paste should be enough, even for a mild flavor. We serve it with basmati.