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Fragrant lemongrass chicken with chilli and pineapple salsa
( SERVES 4 )

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Listener 23/1/2010

This dish is a great standby - it's possible to be eating this meal within 30 minutes of thinking about it. Now, that's fast!

Put the chicken, garlic, grated ginger, juice of a lemon, finely chopped stalks of lemongrass, large chilli (seeded and finely chopped) and sliced onion in a bowl and stir to combine, ensuring the chicken is well coated.
Cover and set aside to marinate for at least 15 minutes.
Heat the oil in a heavy-based frying pan until almost smoking. Add the chicken, then cook for 3-4 minutes until it is golden on one side.
Add the brown sugar (or use ¼ cup of grated palm sugar), reduce the heat and cook for 1-2 minutes to allow the sugar to caramelise - you may need to stir to loosen the chicken from the pan.
Add the water, salt and pepper and cook for a further 7-10 minutes on a slow simmer.
Meanwhile, cube the pineapple, very finely slice the kaffir lime leaves and deseed and finely slice the chilli and place the salsa ingredients in a small bowl and stir to combine. It makes about 1 cup.
Serve the chicken with salsa and a side of sticky or long-grain rice.