Lemongrass Chicken

There are nth number of celebrity chefs whom I wish I could follow, their style, flair and recipes 😉 Unfortunately it is always not so easy for various reason such as availability of exact ingredients, utensils, ambience and their zeal.

That doesn’t deter me 😉 I still copy atleast a part or major part of their recipes.

From my long list of such chefs I will be presenting some of their recipes for which I have ingredients available at hand. Here’s one such recipe for today – Lemongrass Chicken from the vast repertoire of Donal Skehan, the Irish singer, TV personality, food writer, cook and photographer.

Photo courtesy : Google

Lemongrass has been an unknown ingredient to me till a year ago. The health benefits of this fragrant ingredients are remarkable.

I made minor changes in the recipe due to lack of a couple of ingredients and to suit my taste, rest is the same. Find the original recipe here – http://www.bonappetit.com/recipe/lemongrass-chicken

Here’s what I did……….

INGREDIENTS

250 gms – boneless chicken

1 nos – medium sized onion, roughly chopped

1/4 cup – chopped lemongrass ( only the stalk, end and leaves removed )

1/2 cup – coconut milk

1 tsp – ginger paste

1/4 tsp – garlic paste

1/2 tsp – tumeric powder

1 nos – red cherry pepper/ chilli

1 + 1tsp – oil

salt to taste

METHOD

Grind together onion, pepper and lemongrass with coconut milk to as smooth paste as possible. Season with salt.

Marinate the chicken pieces in the prepared for atleast 2 hours. For better results marinate overnight.

Heat oven to 450 degrees F or approximately 230 degrees C. Oil a baking tray with 1 tsp oil. Shake the excess marinade off the chicken pieces and arrange it on the tray. Roast for 15 mins.

For the lack of a broiler, heat a non- stick pan. Pour the remaining oil and place the baked chicken pieces side by side. Cook the pieces till they start slightly browning. Take it off fire. It is ready to serve.

Since I wanted to serve with plain boiled rice, I used the remaining marinade for making a quick and thick gravy by adding 1/2 cup of water.

Pour the marinade in to same pan without adding any extra oil. Season with salt and boil it down to desired consistency.

Served here with a generous helping of butter sauteed season’s vegetables.

Happy cooking !! 🙂

Cheers !! 😀

 

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