Lemongrass Chicken Curry

A quick and easy chicken recipe that will have you lickin' your fingers - if you eat Indian style that is :)

Ingredients and Method:

1 chicken breast
1/2 onion, finely chopped
5 stalks of green onion
1 or 2 green chillies, slit lengthwise
6 cherry tomatoes, cut into half
1/8 cup green peas, cooked in a microwave
1/4 cup coconut milk - dilute it with water
1/4 tsp turmeric powder
1/8 tsp turmeric powder for chicken breast
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tsp finely chopped and crushed lemon grass (you can food process it to a paste)

1. Wash and pat dry chicken breast. Cut the breast into half sideways if the breast is too thick then cut lengthwise. Drizzle with oil. Season with turmeric, salt and black pepper.
2. Heat oil in a pan. Add green chillies and sautee for a minute.  Add the onions and white portion of green onions and sautee on low heat till brownish transclucent.  Add a little water and continue cooking.  Add the turmeric powder, garlic and ginger paste, lemongrass paste, and continue cooking till a thick paste is formed.
3. Add the tomatoes and cooked green peas and sautee
4. Now turn the heat high, add a little more oil, and add the chicken breast. Keep the pan moving as the chicken cooks. Chicken breast cooks really fast so do not cook more than 3 minutes or so.
5. Now add the coconut milk and mix well. Turn the heat to medium and keep stirring. Add some salt.  Check for chicken's doneness before serving.
Garnish with the green part of the green onions.