Balinese chicken curry

SERVES 4

1 tbsp coconut oil 5 tbsp Midlife Curry Paste (see below) 2 lemongrass stalks, bashed with a rolling pin 4 kaffir lime leaves, crushed 2 tsp tamarind paste

1kg skinless, boneless chicken thighs and drumsticks 350ml chicken stock 400ml can coconut milk Juice of 2 limes Large handful coriander leaves, to serve Sea salt flakes and ground white pepper HEAT the coconut oil in a saucepan or wok and add the curry paste. Fry on a high heat for one minute. Reduce the heat and add the lemongrass, lime leaves and tamarind paste and cook, stirring, for one minute. Add the chicken and cook each side for a few minutes to brown, then add the stock. Bring to the boil, then simmer for 40 minutes with the lid on, or until the chicken is cooked through. Add the coconut milk and lime juice and simmer for five minutes more. Season and scatter with coriander leaves. Serve.

MIDLIFE TIP: Keep any leftover coconut milk in the fridge to stir into porridge with banana, salt and a little date syrup.