Adapted from Madhur
Jeffrery's recipe, this is a more sauce less spice and more colourful version.
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| chicken with lemon coriander sauce |
1. Cut chicken into pieces, season with salt, white pepper, 5 spices powder for 1 day.
2. Sear chicken until
all sides are golden, stir-fry red bell pepper cut into strips until just soft.
3. Blend an onion, a few cloves of garlic and
an inch of ginger in some water into a fine paste, cook in 2 tbsp oil at medium
heat with a tbsp curry powder and turmeric powder, until reduced, about 15
minutes.
4. Add in juice of a
lemon, a cup of coconut milk, season with salt, a tbsp brown sugar, add in chicken and red pepper,
simmer for 5 to 10 minutes until middle of chicken pieces are cooked.
5. Stir in a big
handful of fresh coriander leaves just before serving.
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