Chicken Curry with Potatoes and Lemongrass
Recipe by Brittney Tun from allrecipes.com
Dinner 2 Hr. 40 Mins.
Ingredients
3
3 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 3 servings
- Calories: 618
- Carbohydrate: 49g
- Fat: 29g
- Fiber: 7g
- Protein: 41g
- Sugar: 5g
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