Chicken Curry with Coconut Milk

Wash the chicken, dry it thoroughly and cut it into larger bite-sized pieces. Place the chicken in a bowl, pour over the soy sauce and mix well. Leave it to marinate for at least 15 minutes.

Meanwhile, wash the chilies, remove the seeds and cut them into pieces. Wash the coriander, pick off the leaves and chop them finely. Remove the tougher outer leaves from the lemongrass and cut the stalk into larger pieces.

Heat the vegetable oil in a pan and quickly fry the marinated chicken until browned on all sides. Transfer the chicken to a plate and cover it to keep warm.

Pour 2 dl of the coconut milk into the same pan, then add the curry powder and lemongrass. Cook for about 5 minutes, until the mixture becomes fragrant.

Return the browned chicken to the pan and add the cane sugar, fish sauce and remaining coconut milk. Stir well, cover and cook for another 10 minutes.

Finally, stir in the chopped coriander and sliced chili. Serve the curry while hot.