LEMON GRASS CHICKEN

Heat 2 tbs of canola / rice bran oil in a large pan and brown 12 chicken drumsticks evenly for 5- 6 minutes . remove from the pan and set aside . Now stir fry 1 peeled and finely chopped onion over a low heat until tender . Add 2 tbs of minced garlic , 80 gm of lemongrass paste , 1 small red chilli finely sliced , 2 tbs of medium curry powder . Stir fry until well combined . Return the chicken to the pan with 1 tbs of grated palm sugar and 1 cup of chicken stock . Top with quartered lemongrass stalks . Bring to the boil , season with cracked black pepper, cover tightly with a lid and slow cook for 2 hours on a low temperature or until tender .