Chicken and Lemon Grass Curry

There are days when my mind just goes blank thinking about the next meal or even the next two meals, about what to cook! Sometimes, I crave for something really spicy, but then would have to prepare an additional dish which my kids can have as well. I have been away from spicy food for a few weeks now, and the craving is back here again! This dish is perfect for the whole family. While this is not what I would call spicy, nevertheless, it seems to satisfy my craving for something spicy. 

The aroma of this dish while it is cooking, is just awesomely good. This dish uses the roots and tender stems of the coriander plant, did you know that the roots can be eaten? It is usually used in curry dishes like this, and it is even more fragrant than the leaves! Just soak the roots for a few moments and rub them gently. I love corianders, they have a distinct beautiful aroma and great in most dishes, like Chinese stir-fries and wonderful as a garnish.

Give this a try, I'm very sure that you will enjoy this dish. We had this with plain white rice, though I'm sure it will be really good with any briyani rice.

My bloggie pal, Mom's Sunday Cafe is having a COOKBOOK SUNDAY on the first Sunday of the Month, which will stay open for a week. This is a fun blog hop and a great way of sharing with other bloggers who have something in common, that is, cooking and baking from our many cookbooks! If you are baking or cooking from any cookbooks, please do join in the fun. You can even link your favourite cookbook recipes from your previous posts. For more information on COOKBOOK SUNDAY, please visit Mom Sunday Cafe. Hope to see you there.

I'm sharing this with :

Cookbook Sunday over at Mom's Sunday Cafe (link will open on 3rd July)

Hearth and Soul Hop over at Mom's Sunday Cafe

Full Plate Thursday over at Miz Helen's Country Cottage

Chicken and Lemon Grass Curry
(adapted from 500 Curries by Mridula Baljekar)

Serves 4

3 tbsp vegetable oil

2 garlic cloves, crushed

500gm, boneless chicken thighs, diced

3 tbsp fish sauce

1/2 cup chicken stock

1 tsp sugar

1 lemon grass stalk, chopped into 4 sticks and lightly crushed

5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra for garnish

For the curry paste :

1 lemon grass stalk, coarsely chopped

1 in piece galangal, peeled and coarsely chopped

2 kaffir lime leaves, chopped

3 shallots, coarsely chopped

6 coriander (cilantro) roots, coarsely chopped

2 garlic cloves

2 fresh green chillies, seeded and coarsely chopped

1 tsp shrimp paste

1 tsp ground turmeric

chopped fresh coriander, to garnish

1. First make the curry paste. Place all the ingredients in a large mortar or food processor and pound with a pestle or process to a smooth paste.
2. Heat the vegetable oil in a wok, add the garlic and cook over low heat, stirring frequently, until golden brown. Be careful not to let the garlic burn or it will taste bitter.
3. Add the curry paste to the pan and cook for a further 30 seconds, stirring constantly.
4. Add the chicken pieces to the pan and stir until they are thoroughly coated with the curry paste. Stir in the fish sauce and chicken stock, then add the sugar, and cook, stirring constantly, for 2 minutes moe.
5. Add the lemon grass and lime leaves, reduce the heat and simmer for 10 minutes. Spoon the curry into four warmed dishes, garnish and serve immediately.