• 1 tablespoon sunflower oil
  • 12 large chicken drumsticks
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 6 tablespoons very finely chopped lemon grass
  • 1 lemon grass stalk, halved lengthways
  • 1 red chilli, finely sliced or chopped
  • 2 tablespoons medium curry paste
  • 1 tablespoon grated palm sugar
  • 250 ml (8 fl oz) chicken stock
  • salt and pepper

Heat the oil in a large, heavy-based casserole dish and brown the drumsticks evenly for 5–6 minutes. Remove with a slotted spoon and set aside.

Add the onion and stir-fry over a low heat for 10 minutes. Add the garlic, lemon grass, chilli and curry paste and stir-fry for 1–2 minutes.

Return the chicken to the dish with the palm sugar and stock. Bring to the boil, season and cover tightly. Cook in a preheated oven at 140°C (275°F), Gas Mark 1 for 1½–2 hours or until tender. Remove from the oven and serve immediately.

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