This ones a quick streamlined recipe done for my girls. Lemongrass and coconut curry. Pretty much done and dusted in 30 mins or less. No need to miss out on a good curry with tonnes of flavour!

I used chicken thighs, you can use prawns, paneer or fish. Cooking times might vary but the taste will be fab, everytime if recipe is followed. Chicken thighs are forgiving and there is little chance of overcooking!

Uni life is tough, quick simple recipes are a necessity but for this dish most of the spice and ingredients can be purchased in jars including the lemongrass. The nigella seeds do add an amazing smoky aroma and flavour and I would endeavour to use it. I like creamed coconut but you can just use more coconut milk but the creamed version is far more superior in taste and has good use by life when opened and refrigerates well to use as and when. If you don’t want peppers leave it out…thats optional but it does lend to the final sweet flavour. The heat comes from the chilli flakes, green chillies and raw ginger! Keep the fresh ingredients…they really elevate the curry.

The lemongrass rice is a simple recipe. Have it plain or flavoured but I think its a great way to use up the outer lemongrass stalks!

The rest is up to you. If you fancy a quick flavoursome curry with bare minimum of spices then this is for you…you only need curry powder!

INGREDIENTS:

700g chicken thighs cut 2 inch peices
2 red onions finely sliced
6 cloves the garlic chopped
2 med red bell peppers sliced
3 fresh lemongrass stalks or
(2 tablespoons readybought paste)
2 tsp of nigella seeds
50 g of creamed coconut
2 inch of fresh root ginger grated
1 tsp chilli flakes
2 tbsp of curry powder
3 green chilis slit
big handful of fresh chopped coriander
1 tsp salt
2 tbsp oil
1 tsp sugar
165 ml coconut milk

METHOD:

Bash the lemongrass stalks with a rolling pin and cut down the middle lengthways, remove the tough outer layers keep these aside for the lemongrass rice. Next chop the soft inner core very finely.

Add the finely minced lemongrass, ginger and 4 garlic cloves to a pestle and mortar and bruise to a paste with pinch of salt and sugar.

Place a non-stick pan with a lid on heat and add the oil.

Add your chicken pieces and 2 of the chopped garlic. Gently fry covered until the chicken has lightly browned with the garlic

Now add the onions, salt, sugar, chilli flakes and continue to cook until the onions are softened.

Now add the ginger, lemongrass and garlic paste, curry powder and nigella seeds and gently cook covered stirring occasionally for approximately five minutes. Add a splash of water to loosen if required.

Next add the coconut milk, creamed coconut, red bell peppers, sliced green chillies and half a cup of water. Stir and cook for a further two minutes until it comes to a simmer. Cover and cook on low heat, stirring occasionally until your chicken is cooked through and the sauce has thickened.

Lastly add the chopped coriander. Stir and serve with lemongrass rice.

TIPS:

If you don’t have a pestle and mortar you can finely mince the garlic and ginger.

LEMONGRASS RICE:

For the lemongrass rice you will need:

260 g of basmati rice
600 ml of cold water
drizzle of oil

In a Pan add the rice, cold water and the outer lemongrass layers, a drizzle of oil and bring to a boil on a high heat.

Once the water is boiling reduce the heat to very low and cook covered for 12 to 15 minutes or until all the water has been absorbed and the rice is cooked.

Once cooked remove from the heat and keep it covered until serving.

When ready to serve gently use a fork to separate the rice and remove the lemongrass.

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