- Cut off any fat from the chicken and dice into 2cm cubes.
- Warm the oil in a large non-stick frying pan. Add the onion and cook on a low heat for 5 minutes and then add the ginger, salt, pepper, chilli and 2 finely chopped lemongrass stalks. Stir and after a couple of minutes add the chicken pieces and turn up the heat to medium-high. Cook for a few minutes until the chicken is golden on all sides.
- Once the chicken has turned golden add a little more salt and pepper, the coconut milk, 1 tablespoon of parsley or coriander and the remaining bashed lemon grass stalk. Stir and cook uncovered for a final 6-8 minutes over low-medium heat.
- Transfer to a warmed platter and sprinkle with the remaining parsley/coriander.
This is a quick tasty chicken dish that will pep up your Pesach menus. I use chicken breast as it takes only 10 minutes to cook, making it ideal for midweek meals. You can replace the breast with chicken on the bone or boneless thighs if you prefer, but cook it for about half an hour longer.