Ingredients for Aromatic Chicken Curry
- 1 lb potatoes
- 2 tablespoons vegetable oil
- 1/2 cup chopped shallots
- 2 stalks fresh lemongrass, finely chopped
- Garlic Cloves, not specified in recipe
- 1-2 Thai chili peppers, finely chopped
- Curry Powder, not specified in recipe
- 1.5 lbs boneless, skinless chicken thighs
- 1 teaspoon salt (or to taste)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken stock
- fresh basil leaves, for garnish
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg
- pinch of black pepper
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How to Make Aromatic Chicken Curry
- Peel and cube 1 lb potatoes. Fry in 2 tablespoons of vegetable oil until golden brown. Remove and set aside on paper towels.
- Add 1/2 cup chopped shallots, 2 stalks of lemongrass (finely chopped), 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cinnamon powder, 1/4 teaspoon nutmeg, 1-2 Thai chili peppers (finely chopped), and a pinch of black pepper to the same pan.
- Sauté the spice mixture for 2-3 minutes until fragrant.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Cook, stirring frequently, for 5 minutes until lightly browned.
- Stir in the fried potatoes, 1 teaspoon salt (or to taste), 1 (13.5 ounce) can of full-fat coconut milk, and 1 cup of chicken stock.
- Bring to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh basil leaves before serving. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
40g
Fat
110g
Carbs
14g
