You know you’ve hit a culinary brick wall when you’re stuck for ideas on how to cook chicken thighs. Faced with this predicament last night, I reached for my trusty cookbook collection. Leafing through Bill Granger’s Bills Basics, I found a recipe for Chicken curry with lemongrass and ginger. Having mentally checked the list of ingredients against my pantry stock, I knew dinner wouldn’t be too long a wait.
Funnily enough, I have often struggled with making a simple but tasty chicken curry which doesn’t entail pounding on the mortar and pestle, toasting and blending endless spices, and slaving over the stove for hours on end. The curry was incredibly tasty and is definitely a keeper. Mop up the gravy with roti, or simply serve with jasmine rice.