Malaysian Chicken Curry ( A Coconut Based Curry)
500 chicken thigh fillets, diced
1 part lemongrass stalk, cut lenghtwise in 3& slit in halves
200 milliliters coconut milk
Salt to taste
Blend onion, garlic, ginger and water in a food processor.
Add the curry powder mixture and let the pot mixture simmer further for 10 minutes or until the oil begins to surface.