Lemongrass Chicken Curry with Potatoes

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

Step 1

Whisk 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. Meanwhile, toss the onions, habanero pepper, ginger, and garlic into a blender and blend until you get a smooth paste.

Step 2

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 occasionally, for around 8 minutes until it smells amazing and starts to caramelize.

Step 3

Add the chicken and its marinade to the pan. Cook it over medium heat, turning the pieces so they get nicely browned on all sides—this should take about 10 minutes. Once the chicken looks good, throw in the potatoes and a pinch of salt, stirring for a few minutes to combine.

Step 4

Pour in enough broth to cover the chicken and potatoes, adding a little extra if needed. Bring everything to a boil, then lower the heat, cover the pan, and let it simmer gently for 20 minutes. Remove the lid and cook for another 10 minutes to thicken the sauce and finish cooking the potatoes perfectly.