Two of my oldest girlfriends came over on Friday night and I served this dish for dinner, along with green beans and baked chapatti bread (see directions in Rogan Josh by Jamie Oliver post). It was a great meal I could prepare the day before and have ready for our girls night.
8 skinless chicken thigh fillets, cut into quarters (I asked my butcher to cut them up for me)
2 tbsp curry powder
Sea salt
1 tbsp olive oil
1 red onion, sliced
1 red chilli, finely chopped
1 stalk lemongrass, crushed with the back of a knife and split
5cm piece of ginger, peeled and sliced
2 cloves garlic, crushed
2 tbsp fish sauce
1 tbsp caster sugar
500g sweet potatoes, peeled and cut into chunks
400ml chicken stock
250ml coconut milk
Fresh lemon juice
Small handful coriander leaves
Steamed rice
Place chicken and curry powder in a bowl and toss to coat well. (I just shake it all about in a plastic bag)
Season with sea salt.
Heat oil in a large heavy-based pan with a lid over medium heat.
Add onion and chilli and fry for 2 minutes.
Add chicken and cook until sealed and browned all over.
Add lemongrass, ginger, garlic, fish sauce, sweet potatoes and stock to the pan.
Bring to boil, cover, reduce heat to medium-low and simmer for 15-20 minutes or until sweet potato is tender but still holds its shape.
Stir in coconut milk, cover and simmer for another 5 minutes.
Season with lemon juice to taste.
Scatter with coriander leaves and serve with steamed rice.
Serves 4.
