This dish does not have coconut milk like curry chicken.
3 lbs chicken thighs, boneless, skinless, cut into 2-in cubes
2 Tbs curry powder (Mandaras style)
1/2 Tbs salt
3 Tbs fish sauce
2 Tbs sugar
1 tsp ground black pepper
3 lemongrass stalks white tender part only, finely minced
3 small shallot, finely minced
4 garlic cloves, finely minced
2 small hot chili, seeded and finely minced
3 Tbs vegetable oil
- Marinate chicken with salt, fish sauce, sugar, curry powder, ground black pepper, hot pepper. Set aside for at least 15 minutes.
- Mince garlic, onion, lemongrass. A small food processor is great to mince lemongrass.
- Heat oil inn a medium saute pan or pot over medium high heat until hot. Add garlic, shallot, lemongrass and stir constantly until fragrant. Add chicken and stir until lightly brown, turn the heat down to medium low simmer for 10 minutes, taste and adjust seasoning if needed. Chicken will form juice while simmering. May add more chicken broth or water if you want more sauce. Continue simmering for 10-15 minutes. Serve hot with cooked rice.