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.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 618 Calories

Ingredients

• salt to taste
• 4 tablespoons vegetable oil
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 3 cloves garlic
• 1 habanero pepper
• 1 tablespoon fish sauce
• 1 ½ medium onions
• 1 ½ tablespoons garam masala
• 1 (1 inch) piece fresh ginger root
• 2 ½ cups chicken broth, or as needed
• 1 teaspoon shrimp paste
• 5 chicken drumsticks, skin removed and meat chopped into 2-inch pieces
• 2 tablespoons crushed lemongrass
• 3 medium potatoes, cubed

Recipe Instructions

Step 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.

Step 2

Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.

Step 3

Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.

Step 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.