Spicy Fusion Chicken Stew

Peel the lemon with a vegetable peeler, producing wide strips of peel. Squeeze the lemon.

Heat the oil in a stew-pot and brown the chicken pieces quickly on all sides. Then take out, cover and set aside.

Sweat the onions and garlic, stirring, until translucent, then add the curry powder, cayenne pepper and turmeric and sweat for a few minutes, still stirring.

Return the chicken pieces to the pot and stir well to coat in spices. Add the stock and half the cream, stir in the lemon rind and season with salt. Bring to the boil, cover and simmer for about 20 minutes.

Meanwhile drain the bamboo shoots, cut into quarters and slice. Add to the curry along with the leek and cook for about 15 minutes.

In the meantime soak the glass noodles in lukewarm water for 10 minutes, drain and chop roughly with kitchen scissors.

Mix the rest of the cream with the cornflour, stir into the curry, bring to the boil and cook until it thickens. Add the glass noodles and heat through.