Tumeric & Lemongrass chicken

Ross Dobson

Good

% Daily Values based on a 2,000 calorie diet

Step 1

You can trim the fat off the chicken thighs, if need be - although I prefer to leave the fat on them as it gives a juicier result when cooking with intense heat, as we will be here. Place the chicken in a bowl.

Step 2

2.. Put the spice paste ingredients in a food processor and blitz to a coarse paste. Use your hands to rub the spice paste all over the chicken thighs. Cover and refrigerate for 3-6 hours, or even overnight.

Step 3

3.. Heat a large wok or frying pan over high heat. Add the oil and swirl to coat well. Lay the chicken pieces in the hot pan and scrape any paste left in the bowl over the chicken. Turn the heat down a little towards medium.

Step 4

Cook the chicken for 7-8 minutes, then turn and cook for a further 5-6 minutes

Step 5

- the chicken should have a rough, curry-coloured crust. Remove from the wok and allow to cool a little.

Step 6

4 ... Slice the chicken into strips about 2 cm (¾ inch) thick. Scatter with coriander and serve with lime wedges and steamed jasmine rice.