Chicken Curry with Potatoes and Lemongrass
Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this curry dish. Serve over jasmine rice.
- Serves: 3 persons
- 1tablespoon fish sauce
- 1½ tablespoons garam masala
- 1teaspoon paprika
- ½teaspoon ground turmeric
- 5chicken drumsticks, skin removed and meat chopped into 2-inch pieces
- 1½ medium onions
- 1habanero pepper
- 1(1 inch) piece fresh ginger root
- 3cloves garlic
- 4tablespoons vegetable oil
- 2tablespoons crushed lemongrass
- 1teaspoon shrimp paste
- 3medium potatoes, cubed
- salt to taste
- 2½ cups chicken broth, or as needed
Step 1Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
Step 2Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
Step 3Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
Step 4Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.