Chicken Curry in Coconut Milk

  • images/show_08_chicken_curry_in_coconut_milk.jpg

Makes 8 servings

Marinade

  • 2 tablespoons cooking oil
  • 3 tablespoons finely minced lemongrass
  • 1 teaspoon curry powder (Indian)
  • 1/2 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon salt

  • 2 pounds boneless, skinless chicken, cut into large chunks
  • Cooking oil for frying
  • 8 ounces potato, peeled and cubed (1 cup)
  • 8 ounces taro root, peeled and cubed (1 cup)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/3 cup finely minced shallots
  • 1 small fresh red chili, sliced
  • 1 teaspoon curry powder (Indian)
  • 1/2 teaspoon chili powder
  • 1/2 stalk lemongrass, crushed and cut into two-inch lengths
  • 1 tablespoon peanut butter
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Combine marinade ingredients in a bowl; add chicken; stir to coat. Cover and refrigerate for 30 minutes.
  2. Heat a large saute pan over medium-high heat. Add 2 tablespoons cooking oil. Add chicken and brown on all sides. Remove chicken, drain excess oil and set aside.
  3. In a small pot, add oil to a depth of 2 inches. Heat over medium-high heat to 350 degrees F. Add potato and taro; deep-fry until golden brown, 2 to 3 minutes. Remove and drain on paper towels; set aside.
  4. Place a large pot over medium-high heat. Add 2 tablespoons oil. Add garlic, ginger, shallots, chili, curry powder and chili powder; saute until fragrant, about 2 minutes. Add chicken; toss for 1 minute. Add potatoes, taro, lemongrass, peanut butter, coconut milk, fish sauce, salt and pepper. Bring to a boil and then reduce heat and simmer for 15 minutes.
  5. Serve hot with steamed rice, noodles or fresh baguettes.