Ingredients:
1 medium sized onion, finely chopped
2 cloves garlic, crushed
2 tbsp fresh ginger, finely chopped
2 fresh chillies, very finely chopped
4 brazil nuts
3 tbsp soy sauce
750g chicken breast
100 ml oil - canola/sunflower - to fry in
2 tsp sugar
2 tbsp lemon juice
1/2 tsp salt
400 ml (1 can) of coconut milk
Blend onions, garlic, ginger, chillies, brazil nuts and soy sauce into a smooth paste
Dice the chicken into smallish (1.5cm / 1/2 inch) cubes
Heat the oil in a wok pan and fry the chicken over medium heat til no longer raw. Take out the chicken and place on some kitchen towel to drain. Leave the oil in the wok.
Fry the onion/chilli paste in the oil in the wok over medium heat - 2-3 minutes stirring constantly.
Add sugar, lemon juice, salt and coconut milk, stir constantly until sauce is just boiling. Add back the chicken and leave to simmer over medium-low heat for about 25 min.
Serve with rice.