So, one night, my husband challenged me to replicate this dish, see how I can execute just by recalling the flavors. Honestly, I had to cheat a little by checking out some recipes online. Like I always do, I would consolidate the ingredients in all the recipes I find. The rest is up to my judgment while cooking the dish.
2 Chicken breasts preferably organic
3 Garlic cloves, minced
1 Half inch Ginger, crushed
1 Lemongrass (stalk), cut in 4 pieces and bruised
1 Medium White Onion, small dices
2 tsp Madras Curry Powder
1 Generous pinch Saffron
1 C Chicken stock, warmed (add more if liquid has reduced a lot)
1 -15 oz Coconut milk (I used coconut powder so that I don't have to add more liquid)
Salt and Pepper to taste
Lime juice, some
Slurry to thicken the sauce (Cornstarch and stock)
Clean chicken and pat dry with a paper towel. Season with salt and pepper and dust with just a little curry powder. Heat 2 tbsps. olive oil in a pot. Sear chicken until golden brown on skin side. Set aside on a plate. In the same pot, saute garlic, ginger, lemongrass, onion, saffron and curry powder until fragrant. Add chicken back and pour chicken stock. Bring to boil and simmer (covered) for about 20 mins. or until chicken is tender or cooked through. Remove the chicken and strain the sauce. Bring the sauce to medium boil, add the coconut milk or powder diluted with stock, if using. Simmer for atleast 10 minutes. Turn up the heat and slowly add the slurry while stirring to avoid clumps. Adjust seasoning with salt and pepper. Splash some lime juice. Garnish with chiffonade of cilantro and some red pepper flakes. Bon Appetit!