Chicken curry for a large party

Description:
When catering from home, this is a great go to recipe that will serve 20 people.

Main ingredients:
Chicken, Vegetables, Rice, Oil, Chilli, Spice, Garlic, Herbs

Ingredients:
2 tbsp coriander seeds
1 tbsp cumin seeds
4 tbsp vegetable oil
1.2kg red onions (cut into large chunks)
200g garlic, peeled
3 tbsp turmeric
2kg potatoes (peeled and cut into cubes)
4 stalks lemon grass (can be bought in larger supermarkets or Asian markets)
2kg chicken meat (boneless breast or thighs from the butcher)
2 tbsp red chilli powder
1 tbsp salt
1 tsp sugar
2-3 x 400ml tinned coconut milk
Coriander leaves, roughly torn for garnish
Sesame seeds, for garnish (optional)
Cooked basmati rice (allow for 75g per person)

Method:
Dry toast the coriander and cumin seeds in a pan or wok.
In a blender or food processor, blitz the onions, garlic and turmeric together.
Add 1-2 tablespoons of oil to loosen these ingredients.
Add the spices and continue blitzing.
Bruise the stalks of lemon grass by bashing them roughly against a clean work surface.
Cut up the chicken meat, leaving the fat on.
Heat a large pan or wok with 1 tablespoon of little oil in it.
Add the blended spice mix and the stalks of lemon grass.
Add the chilli powder and 1 tablespoon of salt and 1 teaspoon of sugar.
Stir occasionally and simmer for 15 minutes.
Add the coconut milk and allow to come to a gentle bubble, then reduce the heat and add the chicken and potato cubes.
Add in 2 tins of the coconut milk and stir through.
Simmer for another 30-40 minutes.
Check the consistency of the curry and add more coconut milk if needed to achieve a thick curry sauce.
Season if necessary and garnish with coriander and seeds before serving with rice.

Serves: 20
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Recipe Type: Curry, Batch Cooking
Level of Difficulty: Moderately Easy