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.

Ingredients

• 1 tablespoon fish sauce
• 1 ½ tablespoons garam masala
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 5 chicken drumsticks, skin removed and meat chopped into 2-inch pieces
• 1 ½ 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 ½ cups chicken broth, or as needed

Steps

1. Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
2. Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
3. Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
4. Pour 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.