1. Heat the oil in a large saucepan. 2. Add chili and lemongrass, sautéing for 1-2 minutes. 3. Add the babycorn, beans and spring onions. 4. Sauté for another 3-4 minutes. 5. Add the coconut milk and stock. 6. Bring to a boil and simmer until liquid is reduced by half. 7. Mix cornflour with the water and then add that paste to the yogurt. 8. Add entire mixture to the reduced stock and heat until almost boiling. 9. Add the chicken to the pot and poach for 5 minutes or until cooked. 10. Add the coriander and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
