Lime and Lemongrass chicken with mango salsa

A wonderfully fragrant and spicy chicken dish.   Can be made ahead. If preferred used chicken breasts 4 medium sized ones or two large ones, (you know your family and friends and how much they will eat!!) Please do make the salsa it really makes the dish. My husband who loathes fruit with meat couldn't get enough of it! Just enhances it. 

8 Chicken Thighs, skinned and boned and cut in half

2 tsp of sesame oil

Grated zest of 2 limes

2 large fresh red chillies, seeded and finely chopped

4 kaffir lime leaves, shredded

2 lemon grass sticks, outer leave removed if touch and then finely shredded

1 tbsp of palm sugar or brown sugar

2 inch piece of fresh root ginger, grated

2 tsp of ground cumin

1 tbsp of lime juice

2 tsp of tamarind paste

250ml of coconut milk

250ml of chicken stock

For the Salsa

1 ripe mango or papaya

½ red onion, finely chopped

1 tbsp of finely chopped mint

2 tbsp of lime juice

1 tbsp of fish sauce

1 tsp of sugar

 Heat the oil in a wok or a large frying pan over a medium heat and when hot throw in the chicken pieces.  Stir fry until golden brown on all sides, about 5 -10 mins.  With a slotted spoon take out the chicken and place on a plate.

Add the lime zest, chilli, lime leaves, lemon grass, sugar, ginger, cumin, lime juice and tamarind to the wok or the pan and stir fry for 2 mins.  Once smelling delicious, place the chicken back in the pan and coat with all the gorgeous flavours.  Add the chicken stock and the coconut milk.  Simmer gently until the chicken is cooked and sauce has thickened, about 30 mins.  Taste to check for seasoning.  Add more fish sauce if it needs salt.

For the salsa

Combine the mango or papaya, onion, mint , lime juice, fish sauce and sugar.  

Serve the chicken with the salsa and Thai fragrant rice.

Serves 4