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chicken thighs in coconut milk

Ingredients

chicken legs 2
potatoes (waxy) 400 gram (cubed)
onion 1 (finely chopped)
lemon grass 1 sprig
olive oil 2 tablespoon
curry (hot) 2 tablespoon
coconut milk 100 ml
salt 1 pinch

Preparation

  1. Wash the chicken legs under cold water, then dab it dry. Wash, peel, and cube the potatoes. Peel and finely chop the onion. Wash the lemon grass, then carefully thump it (e.g. using a rolling pin), and tie it into a knot (to prevent it from 'dissolving' during the cooking).
  2. Heat the oil in a wok, then add the onion and curry paste and fry (middle heat) until the curry develops its typical smell.
  3. Add the chicken legs and fry at middle heat. Add the potatoes and the coconut milk. Then add 100ml of water, the lemon grass, and a small pinch of salt. Up the heat until the liquid is boiling. Cover with a lid, switch back to low heat, and leave to simmer for approx. 40 minutes, until ready.
    4. Serving suggestionServe with rice.
    4. Rating: 2.29/5 (7 votes)
    • Rating 2.29/5
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