Take a trip down to a spice shop like Atlas trading in Cape Town or an oriental supermarket for all your spices. Once you have them you will become more adventurous. This is a real classic curry and never fails.
What you need
4 chicken fillets sliced
1 large onion sliced
1 clove garlic crushed
1 tablespoon chopped fresh lemon grass
½ teaspoon red chilli flakes
2 teaspoons chopped fresh coriander
2 teaspoons lime juice
½ teaspoon cumin seeds
½ teaspoon turmeric
½ teaspoon fish sauce
1 teaspoon sugar
2 teaspoons plain flour
¾ cup coconut milk
Heat butter in a pan, add chicken, cook, stirring, until browned and tender; drain on absorbent paper.
Reheat pan, add onion, garlic, lemon grass, chilli, coriander, lime juice, seeds, turmeric and fish sauce and cook it stirring continuosly until the onion is soft and the spice aromas are making you heady. Reduce the heat.
Add the chicken the flour and coconut milk and stir over low heat until mixture boils and begins to thicken.
Serve with rice and lightly steamed veg if you feel the need for vegetables.