Nonya style chicken

METHOD

1. Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion and cook for 3-5 minutes or until soft. Add 2 cloves garlic and ginger and cook for a further minute. Add curry paste and cook for a further 5 minutes, stirring. Add coconut milk, cook for 5 minutes.
2. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in large frying pan over medium heat. Add the chicken, skin side down, and cook, uncovered, for 8 minutes or until golden and crisp. Turn over and cook for a further 8 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside for 5 minutes.
3. Cook the Brussels sprouts in a large saucepan of boiling water for 5 minutes or until just tender. Drain well and return to the pan. Heat 1 tablespoon of oil in a frying pan and add 2 cloves garlic, crushed and chilli flakes. Cook for 1 minute, stirring until mixture is aromatic. Add the Brussels sprouts and stir to coat sprouts. Add lemon juice, stir to combine.
4. Serve chicken with sauce and Brussels sprouts.