Chicken Curry - cooking recipe

Ingredients

1 Tbsp. oil
1 small onion, chopped (1/4 c.)
5 garlic cloves, minced
1 stalk fresh lemon grass (1 Tbsp.) or 1 tsp. lemon, shredded
1 1/2 lb. chicken, cut into bite size pieces
1 Tbsp. oil
3 medium sweet potatoes, julienne strips (4 c.)
3 carrots, thinly sliced
1/2 c. water
2 tsp. brown sugar
2 tsp. curry powder
2 tsp. sesame oil
1 tsp. salt
1/4 tsp. pepper
1 (14 oz.) can coconut milk

Preparation

Add oil to wok and preheat (high).
Add onion, garlic and lemon.
Stir-fry 1 minute.
Remove mixture.
Stir-fry chicken (half at a time) for 2 to 3 minutes.
Remove.
Set aside 1 tablespoon of oil in wok.
Add sweet potatoes and stir-fry 3 minutes.
Add carrots.
In small bowl, stir water, brown sugar, curry, sesame oil, salt and pepper.
Stir into wok.
Boil.
Reduce heat.
Simmer 10 to 15 minutes.
Stir onion mix, chicken and coconut milk in wok. Cook over medium heat until done.