CHICKEN CURRY WITH POTATOES AND LEMONGRASS

Chicken Curry with Potatoes and Lemongrass image

Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this curry dish. Serve over jasmine rice.

Provided by Brittney Tun

Categories World Cuisine Recipes Asian Indian

Time 1h40m

Yield 3

Number Of Ingredients 15

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Ingredients

1 tablespoon fish sauce
1 ½ tablespoons garam masala
1 teaspoon paprika
½ 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:

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.
Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
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.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 48.8 g, Cholesterol 116.1 mg, Fat 29.2 g, Fiber 7.3 g, Protein 40.6 g, SaturatedFat 5.6 g, Sodium 1524.5 mg, Sugar 5.4 g