For a richer flavor, use coconut milk instead of chicken broth. If you don't have fresh lemongrass, you can use lemongrass paste, but the flavor will be slightly different. Look for it in the produce section of your grocery store. Adjust the amount of habanero pepper to your spice preference. For a milder curry, remove the seeds and membranes before mincing. Serve hot over jasmine rice or with naan bread for dipping.
Chicken Curry with Potatoes and Lemongrass
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 40 mins
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SERVING3 People
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VIEWS0
Embark on a flavorful journey with this aromatic chicken curry. The bright, citrusy notes of lemongrass dance with tender chicken and creamy potatoes in a rich, spiced broth. A truly unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol116 mg
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Fiber7 g
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Protein41 g
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Saturated Fat6 g
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Sodium1525 mg
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Sugar5 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, combine the fish sauce, garam masala, paprika, and turmeric. (Prep time: ~2 minutes)
02
StepRub the spice mixture deeply into the chicken pieces, ensuring they are well coated. Allow to marinate at room temperature for at least 20 minutes, or up to an hour for a more intense flavor. (Marinating time: 20-60 minutes)
03
StepCombine the onions, habanero pepper, ginger root, and garlic in a blender or food processor. Process until you have a smooth paste. Add a splash of water if needed to help it blend. (Prep time: ~5 minutes)
04
StepHeat the vegetable oil in a large saucepan or Dutch oven over medium heat. (Prep time: ~1 minute)
05
StepAdd the onion mixture, lemongrass, and shrimp paste to the hot oil. Stir frequently and fry until fragrant and the onion mixture has softened and slightly browned, about 8 minutes. (Cook time: ~8 minutes)
06
StepPour the marinated chicken and any remaining marinade into the saucepan. Stir and fry until the chicken is seared on all sides and lightly browned, about 10 minutes. (Cook time: ~10 minutes)
07
StepAdd the cubed potatoes and salt to taste. Stir to combine and cook for about 3 minutes, allowing the potatoes to begin to absorb the flavors. (Cook time: ~3 minutes)
08
StepPour in the chicken broth, making sure the chicken and potatoes are mostly covered; add more liquid if necessary. (Prep time: ~1 minute)
09
StepBring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the potatoes are tender. (Cook time: ~20 minutes)
10
StepRemove the lid and continue to cook for another 10 minutes, allowing the sauce to reduce and thicken slightly. (Cook time: ~10 minutes)
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