Ingredients
2 lbs chicken thighs, quartered or cubed
2 teaspoons hot curry powder
1/2 teaspoon salt
1/2 teaspoon garam masala
4 tablespoons peanut oil
1/2 teaspoon cayenne pepper
2 teaspoons paprika
2 onions, chopped
4 garlic cloves, chopped
1 heaped teaspoon minced ginger
2 tomatoes, chopped
1 tablespoon fish sauce
1 stick of lemongrass, cut to about 6", bulb end pounded to release aroma
Preparation
Sprinkle curry powder, salt and garam masala over the chicken and set aside. In a blender or food processor puree onions, garlic, paprika, cayenne pepper and ginger into a thick paste.
Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes.
Add the chicken and turn up the heat to high, stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes.
Add one cup of warm water (enough to cover the chicken), lemongrass and the fish sauce and bring to a boil. Turn the heat to low, partially cover the pan and gently simmer for at least 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce.
