Monday, August 06, 2007
chicken lemongrass curry with cocoyams
cut into pieces
4 pound fresh chicken.
it's better if the meat is tough. rub the chicken pieces with
madras curry
set a pot of water to boil once the chicken has marinaded for 2 hours. mean while, pan fry the chicken pieces until slightly brown, then add the boiling water. add
three or four stalks of lemongrass, crushed and tied in a bundle
cook this on high heat. peel two or three pounds of
cocoyams (khoai mon nho), also called baby taro root
cut each cocoyam in half then fry all of them in a pan until the outsides are slightly brown. add the cocoyams to the curry. add
rock sugar and salt, to taste.
reduce heat. add about
two cups of whole milk
simmer about 30 minutes.
serve with toasted french bread or bolillos
