Morsels of chicken cooked with fragrant lemongrass and simmered in silky, creamy coconut milk - that's how I would describe this lemongrass chicken!
brunch, Main Course, Main Dish
capsicum (bell pepper)
Cilantro (Coriander leaves)
Prep the ingredients. Use only the lemongrass stalks. Remove the thick outer layers, chop into 3-inch pieces. Crush and bruise them using a knife.
Heat some oil in a deep-bottomed pan and fry the lemongrass and ginger on a medium flame. Give it a stir and cook for a minute.
Add garlic, green chillies, and curry leaves to the pan. Mix well and cook for a minute or two.
Now add the capsicum pieces and cook for 3 minutes.
Finely chopped onions are added next.
Cook till the onions are tender. Add turmeric powder, coriander powder, and salt.
Stir well and cook for 3 minutes. Now add the chicken pieces. Mix well to get all the chicken pieces coated with the cooked mix in the pan.
Close the lid and cook for 15 minutes or until the chicken is cooked well. You don't have to add any water.
Open the lid. You can see that the juices have all come out and chicken is cooked well.
Cook for a minute on a high flame. Reduce to low, add the coconut milk, mix well and simmer for a couple of minutes. Add more salt if required.
Do NOT bring to boil. Switch off. Garnish with cilantro (coriander leaves). Serve hot with some rice.