Chicken Curry in Coconut Milk

Summary

Ingredients

• 1 ½ kg chicken parts (wings, thighs and lower legs)
• 2 tablespoons oil
• 2 stalks lemongrass
• 2 tablespoon curry
• 4 cloves garlic, finely chopped
• 2 onions)
• 1 teaspoon chilli pepper (s), finely chopped red
• 2 teaspoons sugar
• 1 teaspoon salt
• 375 ml coconut milk
• Peanuts, roasted, for garnish
• 2 cm ginger

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Instructions

1. Heat 2 tablespoons oil in a high-walled pan over medium heat.
2. Fry 4 cloves finely chopped garlic, 2 cm ginger, 2 stalks lemongrass, 1 teaspoon finely chopped red chilli pepper, and 2 tablespoons curry over medium heat for 3 minutes, stirring constantly.
3. Add 1 ½ kg chicken parts, 2 onions, 2 teaspoons sugar, and 1 teaspoon salt. Mix gently.
4. Cover and simmer over medium heat for 8 minutes until the onions are translucent.
5. Mix vigorously for 1 minute so the chicken is evenly coated with the curry mixture.
6. Cover and simmer over medium heat for 15 minutes.
7. Pour in 375 ml coconut milk and bring to a boil over medium-high heat, stirring every 1-2 minutes.
8. Reduce heat to medium-low and simmer uncovered for 30 minutes until the chicken is very tender and reaches an internal temperature of 74°C (165°F).
9. Serve garnished with roasted peanuts.