This flavorful curry combines tender chicken and hearty potatoes simmered in a fragrant blend of spices with a refreshing touch of lemongrass. It’s a comforting, easy-to-make dish perfect for any night of the week.
Start by mixing the fish sauce, garam masala, paprika, and turmeric in a bowl. Rub this flavorful blend all over the chicken and let it sit at room temperature for about 20 minutes to soak up the spices. While the chicken is marinating, throw the onions, habanero pepper, ginger, and garlic into a blender and pulse until you get a smooth paste.
Heat some oil in a saucepan over medium heat, then add the onion paste along with the lemongrass and shrimp paste. Cook everything together, stirring often, for around 8 minutes until fragrant and nicely softened. Next, add the chicken along with the marinade to the pan. Let it brown on all sides, which should take about 10 minutes.
Toss in the potatoes and a pinch of salt, stirring everything for a few minutes. Pour in enough broth to just cover the chicken and potatoes; add a bit more if needed. Bring it all to a boil, then reduce the heat, cover the pan, and let it simmer gently for 20 minutes. Take off the lid and cook for another 10 minutes to thicken the sauce a bit before serving.
- Brown the chicken well before adding the curry sauce to enhance the flavor.
- Use fresh lemongrass if possible for a brighter, more aromatic taste.
- Simmer the curry gently to allow the potatoes to cook through without breaking apart.
This dish combines tender chicken and hearty potatoes with fragrant lemongrass, creating a perfect balance of flavors. It’s warm, comforting, and has just the right amount of spice to excite your taste buds without overwhelming them.
Serve with steamed jasmine rice or warm naan bread to soak up the delicious sauce. A side of fresh cucumber salad or yogurt raita can help balance the spices and add a refreshing touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This curry also freezes well for up to 2 months.
