Chicken Lemongrass And Potato Curry Adapted From Andrea Nguyen

This curry is great with warm baguette or rice. I have reduced the amount of oil to 1 tbsp and used chicken breasts instead of thighs but both are delicious.

Steps

The lemongrass , ginger and onion paste.

Place lemongrass into the bowl of the food processor and process until the lemongrass is transformed into a soft , fluffy mass , about 3 minutes.

Add the ginger to the bowl of the food process and pulse until the ginger is finely chopped.

Add the onion and process the entire mixture to a nice paste.

Cook the curry.

Heat the oil in a large saucepan over medium heat.

Saute the paste of lemongrass , ginger and onion until it is fragrant , about 3 minutes.

Add the curry powder and dried red chili flakes and continue sauting to aromatize the spices , about 1 minute.

Add the chicken pieces , salt , pepper , coconut milk and enough water to just cover the chicken.

Bring to a simmer and cook uncovered for 20 minutes.

Add the potatoes.

While the curry simmers , peel the potatoes and cut them into 1-inch chunks.

Add the potatoes to the curry when the initial cooking time has elapsed.

Bring the curry back to a simmer and continue cooking for.

Ingredients

lemongrass, gingerroot, yellow onion, canola oil, madras curry powder, red chili pepper flakes, skinless chicken breasts, salt, pepper, coconut milk, boiling potatoes, lime