CHICKEN, LEMONGRASS, AND POTATO CURRY

Chicken, Lemongrass, and Potato Curry image

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 12

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3 medium or 2 hefty stalks lemongrass, trimmed, quartered lengthwise, and coarsely chopped (about 2/3 cup)
Chubby 1-inch piece fresh ginger, peeled and coarsely chopped
1 yellow onion, coarsely chopped
2 tablespoons canola or other neutral oil
2 tablespoons Madras curry powder
1/2 teaspoon dried red chile flakes (optional)
2 1/2 pounds bone-in chicken thighs or drumsticks, skin removed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 can (13 1/2 ounces) coconut milk or 1 2/3 cups freshly made coconut milk (page 318)
4 white or red boiling potatoes, 1 1/4 to 1 1/2 pounds total, peeled and cut into 1-inch chunks
1 lime, cut into wedges

Steps:

In a food processor, process the lemongrass for about 3 minutes, or until it is a fine, fluffy mass. (You will see a whirling blizzard in the bowl.) Pause occasionally to scrape down the bowl. Add the ginger and pulse to chop finely. Add the onion and process until the mixture forms a paste.
In a large saucepan, heat the oil over medium heat. Add the lemongrass paste and sauté for about 2 minutes, or until fragrant. Add the curry powder and red chile flakes and continue sauteing for about 1 minute, or until the spices are fragrant. Add the chicken, salt, pepper, and coconut milk. The liquid should cover the chicken. If it doesn't, add water as needed. Bring to a simmer over medium heat and cook, uncovered, for 20 minutes.
Add the potatoes and return to a simmer. Cook for 10 to 15 minutes, or until the potatoes are tender. Turn off the heat, cover, and let stand for 30 minutes to develop the flavors.
Reheat the curry over low heat until hot, stirring occasionally to avoid scorching. Taste and adjust the flavors if needed. Add a bit of water to lighten or simmer to deepen. Serve with the lime wedges.