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2 tbsp vegetable oil
4 chicken thighs
1 onion, chopped
3 cloves garlic, crushed
1 stick lemongrass, finely chopped
1 tsp root ginger, grated
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cumin
1 cup coconut milk
6 curry leaves
1/2 cup coriander leaves |
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Method :
Heat oil in a frying pan. Add chicken and cook for 4-5 minutes or until
golden. Add onion, garlic, lemongrass and ginger. Cook until onion is
soft. Add coriander, turmeric and cumin and cook until aromatic. Add
coconut milk and curry leaves and simmer uncovered for 15-20 minutes or
until sauce has thickened. Stir through coriander leaves. Serve with nasi
putih (white rice).
Serves 4
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