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Items purchased as holiday gifts can be returned for exchange or credit note until January 15th. Seasonal items cannot be returned past December 24th. Free shipping Canada-wide on orders over $250. Westmount location closed January 9 & 16th for Provincial Covid decree.
Items purchased as holiday gifts can be returned for exchange or credit note until January 15th. Seasonal items cannot be returned past December 24th. Free shipping Canada-wide on orders over $250. Westmount location closed January 9 & 16th for Provincial Covid decree.
Chef Jessica's Curried Chicken with Lemongrass

Chef Jessica's Curried Chicken with Lemongrass

Can be made vegetarian!

 

Curried Chicken with Lemongrass

Yield: 4 servings

Ingredients:

  • 2 tablespoons vegetable oil

  • 454 grams boneless, skinless chicken thighs (left whole) OR 454 grams extra-firm tofu, cut into 1” cubes

  • 2 large onions, peeled, cut in half through root end and thinly sliced

  • 6 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons salt

  • 2 tablespoons Spice Trader Madras Curry powder

  • 1 stalk lemongrass, tough outer leaves removed and darker green parts cut off

  • 1 cinnamon stick- about 3” long

  • ¼ cup tomato paste

  • 2 cups low-sodium chicken or vegetable stock

  • 1 cup full-fat coconut milk (from a can)

  • 1-2 tablespoons fresh lemon juice


Directions:

  1. In large, heavy-bottomed pot, heat oil over medium-high heat. Working in batches if necessary, brown chicken thighs on all sides until golden brown, about 2-3 minutes in total. Do not overcrowd pan or chicken will steam and not brown. Remove browned chicken to a plate. (For tofu: brown cubes on all sides, about 4-5 minutes in total, and remove to a plate. Do not overcrowd the pan, as with chicken. Continue with recipe)

  2. If pot is dry, add another tablespoon of oil. Add the onions and with wooden spoon, break up the slices. Cook for 15 minutes until very soft and a deep golden in colour.

  3. Add garlic, ginger and salt and cook for 1 minute. Add the curry powder and cook for an additional 2 minutes, stirring often.

  4. Using the back of a knife or a meat mallet, bruise the light part of the lemongrass stalk by lightly pounding it. Add to the pot along with cinnamon stick and tomato paste. Stirring constantly, cook for 1 more minute.

  5. Add the chicken (or tofu) back to the pot along with any accumulated juices and stir to coat with curry ingredients. Pour in the stock, stir, and bring to a boil. When boiling, reduce heat to a simmer and cover pot with lid. Cook for 30 minutes.

  6. To the curry, add coconut milk and allow to heat through. Season with salt if necessary and stir in lemon juice to taste. Remove lemongrass stalk and cinnamon stick.

  7. Serve with rice.



 

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