RECIPE: Fusion coconut chicken curry

Serves: 4

Ingredients:

100g cornflour, seasoned with salt and pepper

8 chicken thighs

100g ghee (clarified butter)

1 onion, finely diced

2 garlic cloves, finely diced

4cm fresh root ginger, peeled and finely diced

2 stalks lemon grass, bruised

15ml (1 tbsp) curry powder

5ml (1 tsp) garam masala

5ml (1 tsp) ground cinnamon

5ml (1 tsp) ground turmeric

500g new potatoes, halved

1 x 400g can chopped tomatoes

200ml coconut milk

250ml (1 cup) chicken stock

2 bunches bok choi, cut into quarters

Zest and juice of 1 lime

Salt and pepper, to taste

Handful fresh basil, chopped, to serve

1 red chilli, sliced, to serve

2 spring onions, sliced, to serve

Method:

1) Place the seasoned cornflour in a large, sealable plastic bag with the chicken pieces and shake to coat well. (The cornflour will make the skin crispy and it thickens the sauce at the end of cooking.)

2) Melt the ghee in a large casserole pan over a medium heat and fry the chicken pieces on all sides until golden brown. Remove with a slotted spoon.

3) Fry onions, garlic and ginger in the same pan until soft. Add lemon grass, curry powder, garam masala, cinnamon and turmeric and cook for 2-3 minutes or until fragrant.

4) Return the chicken to the pan with the potatoes, tomatoes, coconut milk and chicken stock. Cover and simmer over a low heat for about 45 minutes, until potatoes and chicken are cooked through.

5) Remove lemon grass and stir in bok choi and lime zest and juice. Season to taste. The sauce should have the consistency of a broth. Add a little more stock to thin it down if required.

6) Serve topped with basil, chilli and spring onions.