Ingredients
7 chicken breast fillets
60 g ghee, or 2 oz
30 g ghee, or 1 oz
2 onions, chopped
1 garlic cloves, crushed
1 stem lemon grass, chopped finely
2-3 small red chilies, finely chopped
¼ tsp. cinnamon
½ tsp. cardamom
2 tsp. curry powder
340 ml coconut milk
Preparation
Melt ghee in pan, add chicken, fry gently until golden brown and tender; drain, slice.
Serve topped with coconut curry sauce.
For sauce, melt ghee in pan, add onions, garlic and lemon grass, sauté until onions are soft.
Add chilies, cinnamon, cardamom and curry.
Cook, stirring, about a minute.
Stir in coconut milk and simmer, uncovered 5 minutes.
Remove from heat, blend or process until smooth, strain and reheat.
