For the curry
Chicken – 500 gms (cleaned and cut into pieces)
Red bell pepper – 1 (seeded and cut into squares)
Green capsicum – 1 (seeded and cut into squares)
Onion – 1 (cut in juliennes)
Red chilli powder – 1 tsp or as per taste
Kaffir Lime leaves – 2
Oil – 3 to 4 tbsp
Salt – as per taste
Sugar – a pinch
Dry red chilli – 1
Coconut milk – 1 cup
For the paste
Lemongrass – 2 stalks (cleaned and chopped)
Red chilli – 2 to 3 (or as per taste)
Ginger or Galangal – 1 ½ inch (cut into juliennes)
Garlic – 4 to 5 pods
Onion – 1 (chopped finely)
Kaffir lime leaves – 2
Fish sauce – ½ tbsp. (optional)
1.Pound all the ingredients together pouring the fish sauce at the end. It is best if you can do that in a mortar and pestle but if you are in a hurry then go ahead and blitz it in the grinder.
2.Rub half the grounded paste all over the chicken and let it rest for a few moments till you fry rest of the ingredient.
3.In a pan heat oil and add the red chilli and sliced onions. Sauté till they turn translucent.
4.Now add the marinated chicken to the pan and stir fry to get a little caramelisation on the chicken.
5.Add all the vegetables to the chicken along with the rest of the ground paste. Add red chilli powder, salt and sugar and keep on stirring.
6.Add water as required and the coconut milk and bring to a boil.
7.Keep it simmering on heat till the chicken pieces are tender .
8.Tear the kaffir lime leaves in the middle and add to the curry just before taking it off heat.
9.Serve it hot with plain rice or jasmine rice.