Chicken Curry with Potatoes and Lemongrass
Description
Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this homemade curry dish.
Ingredients
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1 tablespoon fish sauce
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1 1/2 tablespoons garam masala
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1 teaspoon paprika
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1/2 teaspoon ground turmeric
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5 chicken drumsticks, skin removed and meat chopped into 2-inch pieces
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1 1/2 medium onions
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1 habanero pepper
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1 (1 inch) piece fresh ginger root
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3 cloves garlic
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4 tablespoons vegetable oil
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2 tablespoons crushed lemongrass
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1 teaspoon shrimp paste
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3 medium potatoes, cubed
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salt to taste
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2 1/2 cups chicken broth, or as needed
Directions
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.
2
Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
3
Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
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.