into bite-sized pieces.
roughly chop onions and put into blender container with garlic, ginger
and sliced lemon grass.
Add a little
oil to facilitate blending and blend ingredients to a smooth pulp.
oil in a saucepan and when very hot, add blended ingredients, salt,
turmeric and chili powder (if used).
Fry over medium
heat, stirring well with a wooden spoon.
Add a few drops
of water if mixture starts to stick to base of pan.
Simmer on low
heat until the moisture content f the onions has evaporated and the
ingredients turn a rich red-brown color.
At this stage
they will begin to stick to the pan and so keep stirring.
Add the chicken
pieces, turning them well in the mixture so that they are coated evenly.
simmer for 35 to 45 minutes or until chicken is tender.
The juices from
the chicken will provide sufficient liquid for this curry, so do not add
water or other liquid.
As the cooking
is nearing completion, stir occasionally to prevent sticking.
and coriander leaves, stir quickly and replace lid for a few seconds to
hold in the aroma.