Instructions: To prepare the chicken remove the skin and cut the flesh into strips about 60mm long. Next the spices will need roasting so heat a large frying pan or wok without any fat in it and when its really hot add the coriander cumin and cardamom pods.

Allow the spices to roast briefly about 4 to 5 seconds shaking the pan from time to time then tip them into a mortar removing the seeds from the cardamom pods and discarding the husks and crush them all fairly finely.

Add the oil to the frying pan or wok.

When its really hot fry the onions and garlic over a medium heat for 8 to 9 minutes until theyre nicely softened.

Strip the leaves from the coriander stalks reserve these then chop the stalks finely.

When the onions are ready add the turmeric chilli crushed spices and coriander stalks along with the lemon grass to the pan.

Stir these thoroughly together then pour in the coconut milk and lime juice.

Add some seasoning then simmer everything gently for about 10 minutes uncovered by which time the sauce should have reduced and thickened.

Add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely.

Serve the chicken on a bed of thai green rice (qv) garnished with the coriander leaves.

The very good news about this brilliant recipe for bury people is that its made with ready cooked chicken. You can of course cook the chicken yourself but either way its a quick but excellent supper party dish for four people and extra special served with thai reen rice (qv).

Serves 4

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