Ingredients

The following ingredients have 4 Servings
  • 580 g chicken (diced)
  • 4 tomatoes (chopped)
  • 4 tsp lemongrass paste
  • 1 1/2 tbsp fish sauce
  • 1 tbsp oil
  • 1 tsp garam masala
  • 1 tsp hot curry powder
  • 1/2 tsp fenugreek
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 onion ((large))
  • 2 tbsp chopped ginger
  • 6 cloves garlic
  • 1/2 tsp cayenne pepper
  • 2 tsp paprika

Instruction

  • Mix all the spices together for the marinade.   Then rub into the chicken pieces well.   Leave to marinate for an hour.
  • Put all the paste ingredients into a blender and blitz. Add a couple of tablespoons of water if it's too dry.
  • Heat a little oil in a saucepan. Add the paste and fry for about 6-7 minutes. Then add the chicken and cook for another couple of minutes, stirring so it gets sealed on all sides.
  • Add the tomatoes, lemongrass paste and fish sauce. Stir then add about 200 ml of water. Leave to simmer for about 25 minutes. Stir every so often. It shouldn't get dry but if it does add a little more water.
  • Serve with rice.