4 chicken breasts, cut in cubes
3 garlic cloves, chopped
1 tbsp rum
2 tbsp oil 1 onion, chopped
1 tbsp lemongrass, sliced
1 tbsp curry powder
½ cup coconut milk
2 tsp sesame oil
1 hot pepper (optional)
1. In a bowl, mix chicken with rum and garlic and let it marinate for several hours or overnight.
2. Heat the oil In a casserole dish and fry the onions for a few minutes. Add the chicken and sauté until it turns white.
3. In a separate bowl mix the coconut milk with the sesame oil and curry powder. Add this to the chicken and heat through. Add hot peppers if desired.
4. Serve with rice and garnish with freshly chopped cilantro.
Recipe courtesy of Wendy Rahamut