Chicken Curry with Potatoes and Lemongrass recipe
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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
Nutrition Info
- 618.4 caloriescarbohydrate: 48.8 gcholesterol: 116.1 mgfat: 29.2 gfiber: 7.3 gprotein: 40.6 gsaturatedFat: 5.6 gservingSize: -sodium: 1524.5 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Curry with Potatoes and Lemongrass
Directions
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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.