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Chicken with Lemongrass and Coconut Milk

Signature dish from Redbean Kitchen

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"Fresh lemon grass generally offers nutritional benefits so this dish not only tastes good, but is good for you too. Being a festive dish, I encourage the whole family to get involved in its preparation. Why not make cooking fun and have the kids peeling the potatoes whilst you’re busy preparing the rest of the food for the festive season?" James Lai, Redbean Kitchen (Hawthorn)

Recipe courtesy of James Lai for Centro Box Hill.

Serves 4 to 5

Ingredients

½ chicken
1 stalk of lemon grass
8 pieces of shallots
2 potatoes
1 cup of coconut milk
¼ cup of evaporated milk
½ cup of water

Marinade

¾ teaspoon salt
4 teaspoons of cornflour
Some pepper to taste

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Method

Chop chicken into bite sized pieces. Mix with the marinade and sit for 20 minutes.
Crush lemon grass and chop the shallots.
Boil potatoes with skin on until cooked and then peel, before cutting into pieces.
Heat 3 tablespoons of oil, fry lemon grass and shallots, then add chicken pieces and fry until golden in colour. Add coconut milk, evaporated milk and water – bring to the boil then add 1 teaspoon of salt and 1 teaspoon of sugar.
Add the potato then turn to medium heat until the chicken is cooked.