Chicken stew with lemongrass & ginger syrup


  • 750 g chicken disc fillets, chicken wings and/or chicken drumsticks
  • 1 sachet Agropošta lemongrass & ginger syrup (32 ml)
  • 2 carrots
  • 2 leeks
  • 1 onion
  • 2 pieces fresh lemongrass
  • 1 piece of fresh ginger
  • 1 garlic clove
  • 15 grams fresh coriander
  • 75 grams plain sultanas
  • Small can of coconut milk (200 ml) 250 ml chicken stock
  • 1 teaspoon vadouvan
  • 1⁄2 teaspoon chilli flakes
  • Lump of butter
  • Pepper and salt


Put a knob of butter in a casserole dish. Sear the chicken. Then season the chicken with salt and pepper. Remove the chicken from the pan and set aside. Finely chop the onion and garlic clove. Cut the leek into rings and the carrot into small pieces. Sauté the onion in the pan. If necessary, add some butter. When the onion has turned glassy, add the garlic, carrot and leek. Grate the piece of ginger over the pan. Crush the lemongrass and add it too. Fry the vegetables for five minutes on medium-high heat.


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