Prep 10 mins
Cook 40 mins
This chicken curry is not as spicy as the " normal" ones. Instead it has more fragrance. If you still think it's too hot, use only one chili pepper.
- 2 potatoes, cut into chunks
- 4 tablespoons peanut oil
- 8 shallots, minced
- 4 stalks fresh lemongrass, minced
- 3 garlic cloves, minced
- 2 red chilies, minced
- 2 tablespoons curry powder
- 1 lb chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 1 (14 ounce) can coconut milk
- 1 (14 ounce) can chicken stock
- fresh basil leaf
- Fry the potato chunks in the oil until browned, drain them on paper towels.
- Add the shallots, lemon grass, and all of the spices to the pan.
- Fry for a few minutes.
- Add chicken and cook, stirring, for 5 minutes.
- Add potatoes, salt, coconut milk and chicken stock.
- Bring to a boil and then simmer gently for about 30 minutes, uncovered.
- Garnish with basil leaves before serving (over rice or couscous).
Wonderful flavors. For the curry I used Indian Spice Mix. I used bone-in chicken breasts that I left whole; to accommodate, after frying and removing the potatoes, I added the chicken to brown, then removed them before proceeding to the spices. I served this on my DH's Indian rice; next time I will serve on steamed white rice. Before eating, I tore my basil leaf garnish into bits and sprinkled over my dish. Very nice! Thanks, Chef Dudo! Made for PAC Fall '08.
Wow!! This is so lovely and aromatic is such a perfect name for this curry. Because of DH's health problems I couldn't use the oil, and instead of the coconut milk I had to sub with coconut flavoured skim evaporated milk. It was still wonderful and I will be making it frequently. I used a little more chilli because we like it quite hot. Thank you Chef Dudo for another great dinner.