A change from chicken breasts! I allowed 2-3 thighs per serving but of course depends on your plan, and I cooked them with skins on but removed the skins to eat - a compromise to get added flavour but keep fat to a minimum. I weighed the meat from one thigh cooked at 75g as a guide.

Ingredients (2-3 servings):

- 6 chicken thighs on bone with skin 

- 1 large onion sliced 

- 2 sticks of lemon grass crushed

- 2 garlic cloves chopped or crushed

- 3cm sq piece of fresh ginger chopped finely - 

- Salt & fresh ground black pepper 

- 2 tablespoons groundnut oil 

- 1 teaspoon turmeric 

- 1 teaspoon chilli powder (to taste) 

- 2 tablespoons soy sauce  

- 3 tablespoons water

Method:

• Sprinkle salt and pepper over the chicken thighs

• Heat oil in wok or non-stick pan until very hot (just starting to smoke)

• Add chicken, turn down heat to medium and brown on all sides for about 3 minutes

• Meanwhile peel the outer layer off the lemon grass, crush with the side of large knife and cut each stalk into 3 or 4 pieces

• Remove chicken from pan and put to one side on kitchen towel to take off some fat

• Drain most of the oil and fat from the pan

• Add the sliced onion, lemon grass, garlic and chopped ginger to remaining oil in pan

• Stir fry for 3 minutes

• Add turmeric, chlili powder, soy sauce and water, mixing well

• Return chicken to pan and make sure it is well mixed into the sauce

• Bring to boil then turn down heat and simmer very gently for 20 minutes

• Serve with basmati rice or your favourite carb

Variations:

- 10 minutes before end of cooking add broccoli florets
- Add other veg such as thin strips of carrots or bean sprouts
- Use fresh chilli if preferred - stir fry with the onion/ginger/lemongrass