for 4 person

Chicken

1 tbsp	olive oil
1 tsp	salt
½ tsp	ground cumin
800 g	chicken thigh, separated into legs and drumsticks

Dressing

2 dl	coconut milk
1 tin	chopped tomatoes (approx. 100 g)
1 dl	sweet chilli sauce
¾ tsp	salt
2	spring onion incl. green part, cut into rings
2	garlic clove, sliced
1 stick	lemongrass, bruised

Garnish

1	mango, cut into 1 cm cubes
1 bunch	coriander, torn into pieces

How it's done

Chicken

Mix the oil with the salt and cumin, coat the chicken pieces in the seasoned oil. Heat up the casserole dish, fry the chicken for approx. 3 mins. on each side.

Dressing

Add the coconut milk, chopped tomatoes & sweet chilli sauce to the chicken, season with salt, bring to the boil. Stir in the spring onions, garlic and lemongrass, cover and cook over a medium heat for approx. 20 mins., stirring occasionally. Remove the lid and continue to cook for approx. 20 mins. Remove the lemongrass.

Garnish

Shortly before serving, stir in the mango and coriander.

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