Chicken and Potato Curry with a Hint of Lemongrass

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

Stir 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. While the chicken is marinating, throw the onions, habanero pepper, ginger, and garlic into a blender and pulse 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 often, for around 8 minutes until fragrant and nicely softened. Next, add the chicken along with the marinade to the pan. Let it brown on all sides, which should take about 10 minutes.

Step 3

Toss in the potatoes and a pinch of salt, stirring everything for a few minutes. Pour in enough broth to just cover the chicken and potatoes; add a bit more if needed. Bring it all to a boil, then reduce the heat, cover the pan, and let it simmer gently for 20 minutes. Take off the lid and cook for another 10 minutes to thicken the sauce a bit before serving.