Thai Chicken Curry

Let's have some chicken, there's a sale on localy grown chicken today. Now, what will I need?

• One chicken breast per person
• One clove of garlic per person, sliced
• One inch of fresh ginger per person, sliced
• Half a stalk of lemon grass per person, sliced
• One tomato per person, skins removed, chopped
• Juice of one lime
• Plain youghrt
• Curry powder

Wash the chicken breasts and pat dry. Put in a bowl and pour the lime juice over it. Cover with youghrt and sprinkle enough curry powder on top. Mix well and let stand.

Heat olive oil in a large skillet. Sauté the slices of garlic, ginger, and lemon grass. Add the chicken (and every drop of the curry youghrt). Put a lid on the skillet and simmer on medium for 10 minutes. Turn the chicken and add the tomatos. Let simmer another 10 minutes.

Mix

• two tablespoons of cornstarch
• a good slosh of white wine

and add to the skillet, cooking on low for another minute or two until the sauce thickens.

Serve with rice or potato wedges done in the oven and a salad and white wine.