Curry chicken in coconut milk

Ingredients for 4 servings:

• 1 ½ kg chicken parts (wings, thighs, drumsticks)
• 2 tbsp oil
• 2 stalks of lemongrass
• 2 tbsp curry
• 4 cloves garlic, finely chopped
• 2 onions
• 1 tsp chili pepper(s), finely chopped red
• 2 tsp sugar
• 1 tsp salt
• 375 ml coconut milk
• Roasted peanuts for garnishing
• 2 cm ginger

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a deep frying pan. Sauté the garlic, ginger, lemongrass, chili, and curry powder for 3 minutes over medium heat, stirring constantly. Add the chicken pieces, onions, sugar, and salt and mix gently. Cover and simmer for 8 minutes, until the onions are translucent, then stir vigorously to ensure the chicken is evenly coated with the curry mixture and simmer for another 15 minutes. Pour in the coconut milk and bring to a boil, stirring occasionally. Reduce the heat and simmer uncovered for 30 minutes, until the chicken is very tender. Serve garnished with peanuts. Serve with basmati rice.