2 tbsps groundnut oil
1 onion, minced or grated
1 tsp minced garlic
1 blade lemon grass, finely chopped
2 tsps mild curry powder
1 tsp ground turmeric
2 tsps crushed dried red chilli peppers
1lb skinned chicken breast, cubed
about 1/4 pt chicken stock
8 fl oz coconut cream
1lb sweet potato or pumpkin,cubed
and deep fried
salt
black pepper
1 tsp sugar
red chilli peppers, seeded & sliced
Instructions...
1) Heat the oil in a large pan or wok and cook the onion
and garlic until softened. Add the lemon grass, curry
powder, turmeric and dried red chilli peppers and cook
for 2-3 minutes.
2) Add the chicken peices and coat well with the spices.
Pour in enough chicken stock to cover, then simmer until
the stock has well reduced. Add the coconut cream and
cook for about 20 mins, until chicken is tender, adding
the potato after aboout ten minutes.
3) Season with salt, pepper and sugar and garnish with
slices of red chilli. Serve with warm crispy bread or a
side dish of stir fried courgettes sprinkled with sesame
seeds.
