Chicken with Lemongrass

Summary

Ingredients

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

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Instructions

1. If using chicken breast, cut it into large pieces.
2. Heat the oil in a large Dutch oven. Sear the meat in it for 5 minutes, then remove and set aside.
3. Fry the onion over medium heat for 5 minutes. Add the crushed garlic with the finely chopped lemongrass, the chopped chilli pepper and the curry paste and sauté for 3 minutes. Add the meat with the palm sugar and pour in the broth.
4. Salt and pepper to taste. Simmer on a low heat for 90 minutes, stirring occasionally. If there is not enough time, it can be shorter, but the taste is then not as intense.
5. On the subject of curry paste and chilli pepper: there are so many different ones with different degrees of heat. I would suggest you feel how much you can handle. With a chilli pepper and 1 tablespoon curry paste, it should also be compatible for the mild taste.
6. We have basmati too.