Try this super easy 1 pot dish to impress friends or as a mid-week dinner, serve with rice or fried noodles
In a heavy bottomed frying pan fry the chicken thighs, skin-side down, until the skin is golden, remove and set aside.
Pop the onion, garlic, chillies, lemongrass, ginger and a good glug of olive oil into a food processor/blender then fry this mix in your chicken pan for a few minutes then add your kaffir lime leaves, cinnamon, turmeric and star anise and fry in a medium high heat for a further 4/5 minutes
Pour in the coconut milk and chicken stock and sit the chicken thighs in the pan, skin-side up, simmer for 20-25 minutes until the chicken is cooked and the sauce has reduced to a nice thick consistency, add the sugar and a splash of fish sauce. Serve with wedges of lime and steamed rice of noodles...