🧂 食材
- 1 kg Chicken(cut into pieces)
- 2 stalks Lemongrass stalks(trimmed, outer layers removed, finely chopped)
- 5 cm Fresh ginger(peeled and grated)
- 4 cloves Garlic cloves(minced)
- 1 large Onion(chopped)
- 2 medium Tomatoes(chopped)
- 400 ml Coconut milk
- 2 tbsp Vegetable oil
- 2 tbsp Lime juice
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 步驟
- 1
In a bowl, combine the chicken pieces with lime juice, turmeric, cumin, salt, and pepper. Mix well and let marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken pieces and sear until browned on all sides. Remove chicken from the pot and set aside.
- 3
Add the chopped onion to the same pot and sauté until softened, about 5-7 minutes. Add the minced garlic, grated ginger, and chopped lemongrass. Cook for another 2 minutes until fragrant.
- 4
Stir in the chopped tomatoes and cook for 5 minutes until they begin to break down.
- 5
Return the chicken to the pot. Pour in the coconut milk and add about 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
- 6
Uncover, and if the sauce is too thin, simmer for a few more minutes to reduce. Adjust seasoning with salt and pepper to taste.
- 7
Garnish with fresh cilantro and serve hot with steamed rice.
💡 專業提示
- ✓For a deeper flavor, marinate the chicken overnight in the refrigerator.
- ✓If fresh lemongrass is unavailable, you can use 1-2 tablespoons of lemongrass paste.
- ✓Adjust the amount of ginger and garlic to your preference.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add some sliced bell peppers or green beans along with the tomatoes for extra vegetables.
- For a spicier dish, add a chopped chili pepper with the garlic and ginger.