2lbsof chicken quarters or legs(chop into bite sizes, feel free to use boneless chicken if you prefer)
4medium-to-large size potatoes(peeled and cut into 1-inch chunks)
2stalks of lemongrass(washed and trim off the top and use heavy objects to smash the stalks to release flavor)
5medium tomatoes(cut into small dices)
1 ½tspof turmeric
1tspof cayenne pepper(optional)
4cupsof water
1large purple onion(finely chopped)
Salt to taste
3Tbspof grape seeds oil or any oil you prefer(I used extra virgin coconut oil)
Garnishes:
Small bunch of coriander leaves and stems(roughly chopped)
3stalks spring onion(finely chopped)
Instructions
Place a large heavy-bottom pot over high heat. If you use coconut oil, melt it, otherwise, pour in the oil and let it heat up. Add in the onion, turmeric, lemongrass, cayenne pepper and saute until the onions are soft and translucent. Add in the chicken pieces and continue to cook until the chicken turns opaque, about 4-5 minutes
Add in the water and tomatoes. Bring to a boil and then lower the heat to let it gently simmer and cover with lid (about 15 minutes). Uncover the lid and add in the potatoes and cook for another 15 minutes until the potatoes are tender.. Have a taste and season with salt to your liking
When ready to serve, sprinkle the chopped spring onions and coriander leaves decoratively on top and get ready to be impressed :)