2 onions, roughly chopped
5 cloves garlic, peeled & roughly chopped
1/2 in ginger, chopped
2 stems lemon grass, roughly chopped
1 - 2 red chillies, deseeded and chopped
1 tbsp fish stock
1 tsp tumeric
4 tbsps vegetable oil
3 - 4 lb chicken, cut into 12
4 green cardamon pods
2 tbsp roughly chopped corriander leaves
Instructions...
1) Process the first 7 ingredients to a smooth paste.
2) Heat the oil in a wide frying pan. Add the paste and
stir until the paste begins to brown and all the
moisture has evaporated.
3) Add the chicken and stir well to coat all the pieces.
4) Cover tightly and simmer for 35 - 45 mins. When it is
nearly cooked stir occasionally.
5) Split open the cardamon, extract seeds and crush.
6) When the chicken is cooked stir in the cardamon and
corriander. Cover for a minute then taste and adjust
seasoning. Serve with rice.
