Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this curry dish. Serve over jasmine rice.

Brittney Tun
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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

618 calories; 29.2 g total fat; 116 mg cholesterol; 1524 mg sodium. 48.8 g carbohydrates; 40.6 g protein; Full Nutrition