Chicken, Lemongrass, and Potato Curry
Here is a curry with big flavors, thanks to lots of lemongrass, curry powder, ginger, and chile flakes. The coconut milk unifies all the elements and enriches the dish. For the best Viet flavor, buy Vietnamese-style curry powder (page 327) at an Asian market. Serve the curry in a shallow bowl with a baguette for dipping or spoon it over rice or noodles.
For a lighter curry, use only 1 cup coconut milk and add water as needed to cover the chicken. If the resulting sauce is too watery, remove a few pieces of cooked potato, mash them, and stir back into the pan. To skin chicken drumsticks, use a cleaver or a heavy chef’s knife suitable for chopping bones to whack through the bone about 3/4 inch from the knee-joint end. This releases the skin and enables you to pull it easily away from the flesh. Discard the knees and skin.
Recipe information
Yield
serves 4 to 6 with 2 or 3 other dishes
Ingredients
Preparation
Step 1
In a food processor, process the lemongrass for about 3 minutes, or until it is a fine, fluffy mass. (You will see a whirling blizzard in the bowl.) Pause occasionally to scrape down the bowl. Add the ginger and pulse to chop finely. Add the onion and process until the mixture forms a paste.
Step 2
In a large saucepan, heat the oil over medium heat. Add the lemongrass paste and sauté for about 2 minutes, or until fragrant. Add the curry powder and red chile flakes and continue sauteing for about 1 minute, or until the spices are fragrant. Add the chicken, salt, pepper, and coconut milk. The liquid should cover the chicken. If it doesn’t, add water as needed. Bring to a simmer over medium heat and cook, uncovered, for 20 minutes.
Step 3
Add the potatoes and return to a simmer. Cook for 10 to 15 minutes, or until the potatoes are tender. Turn off the heat, cover, and let stand for 30 minutes to develop the flavors.
Step 4
Reheat the curry over low heat until hot, stirring occasionally to avoid scorching. Taste and adjust the flavors if needed. Add a bit of water to lighten or simmer to deepen. Serve with the lime wedges.
