CHICKEN LEMONGRASS AND POTATO CURRY - ADAPTED FROM ANDREA NGUYEN
This curry is great with warm baguette or rice. I have reduced the amount of oil to 1 tbsp and used chicken breasts instead of thighs but both are delicious.
Provided by mell_2
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The lemongrass, ginger and onion paste. Place lemongrass into the bowl of the food processor and process until the lemongrass is transformed into a soft, fluffy mass, about 3 minutes. (You'll see a whirling snow blizzard in the bowl.) Add the ginger to the bowl of the food process and pulse until the ginger is finely chopped. Add the onion and process the entire mixture to a nice paste.
- Cook the curry. Heat the oil in a large saucepan (4 or 5-quart) over medium heat. Saute the paste of lemongrass, ginger and onion until it is fragrant, about 3 minutes. Add the curry powder and dried red chili flakes (if using) and continue sautéing to aromatize the spices, about 1 minute. Add the chicken pieces, salt, pepper, coconut milk and enough water to just cover the chicken. Bring to a simmer and cook uncovered for 20 minutes.
- Add the potatoes. While the curry simmers, peel the potatoes and cut them into 1-inch chunks. Add the potatoes to the curry when the initial cooking time has elapsed. Bring the curry back to a simmer and continue cooking for 15 minutes, until the potatoes are tender. Turn off the heat and let the curry sit, covered, for 30 to 45 minutes to let the flavors meld and mature.
- Final touches. Reheat over low heat and correct the seasoning. Serve with lots of steamed rice, or warm baguette for dipping. Lime wedges are a good accompaniment for folks who want to cut some of the heat!
- NOTES & TIPS.
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Melissa Ann
[email protected]This curry was a bit too spicy for my taste, but my husband loved it! He said it was one of the best curries he's ever had. I would recommend this recipe to anyone who enjoys spicy food.
Tomoraki
[email protected]I'm not a huge fan of curry, but this dish was surprisingly good! The flavors were well-balanced and the chicken was very tender. I would definitely recommend this recipe to anyone who is looking for a new and exciting curry dish to try.
benoaie sana
[email protected]This curry was easy to make and turned out great! I used boneless, skinless chicken thighs and they were very tender. The potatoes were also cooked perfectly. The curry sauce was flavorful and had just the right amount of heat. I served it over jasmi
Trevor Cole
[email protected]5 stars! This curry was amazing! I loved the combination of flavors and textures. The chicken was succulent, the potatoes were soft and creamy, and the sauce was rich and flavorful. I will definitely be making this again.
Ernie Nix
[email protected]I made this curry last night and it was a hit with my family! The chicken was so tender and flavorful, and the potatoes were cooked to perfection. The curry sauce was creamy and rich, with just the right amount of spice. I would definitely recommend
Starx zaman
[email protected]This chicken lemongrass and potato curry was an absolute delight! The flavors were incredibly well-balanced, with the lemongrass adding a subtle yet distinct citrusy note that perfectly complemented the rich coconut milk and warming spices. The chick