In this curry meal, the lemongrass gives the chicken and potatoes a distinctive flavor and aroma. Over jasmine rice, serve.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 3 |
| Yield: | 3 servings |
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
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.
- I like to use more spices in the marinade, such as salt, red and black pepper, garlic powder, celery seed, mustard seed, cinnamon, and ginger powder; it just depends on what’s on hand.
- You can use water in place of broth if you prefer.
Nutrition Facts
| Calories | 618 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 7 g |
| Protein | 41 g |
| Saturated Fat | 6 g |
| Sodium | 1525 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |