Lemon Grass Chicken

Lemon Grass Chicken

Ingredients:

= 4 stalks lemon grass, thinly sliced
= ½ bunch green onions, chopped
= 1 onion, peeled and chopped
= 1 tbsp shrimp paste
= 375 ml coconut milk
= 1 tbsp demerara sugar
= 1 tbsp curry powder
= 1 kg chicken pieces, skin removed
= Juice of 1 lemon
= 75 ml oil
= 3 tbsp Sambal Oelek (chopped Thai chili pepper)
= 125 ml water
= 2 lime leaves
= Salt and freshly ground black pepper, to taste

1. Place lemon grass, green onions, onion, shrimp paste and 125 ml coconut milk in a food processor. Process to make a fine paste.

2. Mix sugar and curry powder together in a small bowl. Rub chicken pieces with lemon juice. Spread curry mixture over chicken. Allow to marinate for about 1 hour.

3. Heat oil in a heavy ovenproof casserole. Add sambal oelek. Cook, stirring, for 1 minute.

4. Add chicken. Fry until golden brown. Add lemon grass mixture, the remaining coconut milk, water, lime leaves and seasonings. Simmer uncovered for 35 minutes or until chicken is tender and sauce thickens slightly. Serve with steam rice.

(Before using shrimp paste, wrap the amount required in a small piece of aluminium foil and roast in a dry frying pan or a few minutes. Cool and use as required)