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Chicken Curry with Potatoes and Lemongrass
Chicken Curry with Potatoes and Lemongrass
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
"Chicken and potatoes are infused with zesty lemongrass in this aromatic curry."
Ingredients:
  • 1 tablespoon fish sauce
  • 1.5 tablespoons garam masala
  • 1 teaspoon paprika
  • 0.5 teaspoon ground turmeric
  • 5 chicken drumsticks, skin removed and meat chopped into 2-inch pieces
  • 1.5 medium onions
  • 1 habanero pepper
  • 1 (1 inch) piece fresh ginger root
  • 3 cloves garlic
  • 4 tablespoons vegetable oil
  • 2 tablespoons crushed lemongrass
  • 1 teaspoon shrimp paste
  • 3 medium potatoes, cubed
  • salt to taste
  • 2.5 cups chicken broth, or as needed
Instructions:
  • In a bowl, mix together fish sauce, garam masala, paprika, and turmeric. Massage the flavorful mixture generously into the chicken and allow it to marinate at room temperature for 20 minutes.
  • Blend onions, fiery habanero pepper, fresh ginger root, and garlic until velvety in texture.
  • In a saucepan over medium heat, sauté the onion mixture with lemongrass and shrimp paste for 8 minutes, stirring occasionally.
  • Transfer the chicken along with the marinade into a saucepan. Cook and stir until the chicken is seared on all sides, approximately 10 minutes. Add the potatoes and salt, and continue stirring for about 3 minutes. Pour in the broth ensuring the chicken and potatoes are submerged; add extra liquid if needed. Bring it to a boil, then simmer covered for 20 minutes. Uncover and cook for an additional 10 minutes.

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