Aromatic Chicken Curry

READY IN: 50mins
Recipe by Chef Dudo

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.

Top Review by mersaydees

Wonderful flavors. For the curry I used recipe #279198. 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.

Ingredients Nutrition


  1. Fry the potato chunks in the oil until browned, drain them on paper towels.
  2. Add the shallots, lemon grass, and all of the spices to the pan.
  3. Fry for a few minutes.
  4. Add chicken and cook, stirring, for 5 minutes.
  5. Add potatoes, salt, coconut milk and chicken stock.
  6. Bring to a boil and then simmer gently for about 30 minutes, uncovered.
  7. Garnish with basil leaves before serving (over rice or couscous).

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