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 into large pieces.
2. Heat 1 tablespoon sunflower oil in a large Dutch oven over medium-high heat. Sear the chicken for 5 minutes until browned on all sides, then remove and set aside.
3. In the same Dutch oven, fry the finely chopped onion over medium heat for 5 minutes until softened. Add the crushed garlic, lemongrass, chilli pepper, and red curry paste, and sauté for 3 minutes.
4. Return the chicken to the Dutch oven. Add the palm sugar and pour in the broth. Season with salt and pepper to taste.
5. Reduce heat to low and simmer for 90 minutes, stirring occasionally, until the chicken is tender and reaches an internal temperature of 74 °C (165 °F).