Morsels of chicken cooked with fragrant lemongrass and simmered in silky, creamy coconut milk – that’s how I would describe this lemongrass chicken!
Will we ever get bored of chicken? The answer is no! We all have some favourites, for me it’s this granma’s chicken curry, and a palate to try some new delicacies. I am always on the lookout to come up with newer ways to cook chicken. This lemongrass chicken belongs to that category.
It’s inspired by various Asian cuisines. But I haven’t used some of the signature ingredients that you see in Thai cuisine, like fish sauce! My recipe uses only those ingredients that are easy to get hold of, viz. ginger, garlic, onions, curry leaves, capsicum, and even lemongrass!
Lemongrass is a culinary herb popularly used in various Asian cuisines. It adds a refreshing yet subtle citrusy flavour to the dishes. I have used fresh lemongrass in this recipe. But you could use the dried variety as well.
As with all our recipes, this lemongrass chicken is also an easy one to cook. We’ll start by frying the ingredients one after another – lemongrass and ginger, then garlic and green chillies, followed by capsicum and curry leaves. The idea is to slowly infuse all these flavours into the oil. Then we add chopped onions and the powdered spices – turmeric and coriander. The base is ready.
We’ll use boneless chicken. Bite-sized chicken pieces are mixed in the lemongrass base and cooked to perfection. We’ll finish off by adding coconut milk. That’s the last touch. Without boiling the coconut milk, we’ll simmer for a few minutes. The coconut milk will soak up some of the great flavours of the cooked chicken, and impart a nice, creamy note to the curry.
That’s it!! Lemongrass Chicken is ready! Serve hot with some rice! Enjoy!!