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Kitchen Advice
- Gently bruise the lemongrass stalks to release more flavor before adding them to the curry.
- Cook the potatoes until just tender to avoid them breaking apart in the sauce.
- Use coconut milk for a creamy texture that balances the spices nicely.
Ingredients 0/15
Why This Recipe Is A Must Try
Step 1
Stir the fish sauce, garam masala, paprika, and turmeric in a bowl. Rub this spice blend all over the chicken really well, then let it sit at room temperature for about 20 minutes to soak up the flavors.
Step 2
Toss the onions, habanero pepper, ginger, and garlic into a blender and blend until everything is smooth.
Step 3
Heat some oil in a saucepan over medium heat, then add the onion mixture along with the lemongrass and shrimp paste. Cook, stirring occasionally, for about 8 minutes until fragrant.
Step 4
Add the chicken along with the marinade into the pan. Cook, turning the chicken pieces so they get a nice sear on all sides—this should take around 10 minutes. Then, throw in the potatoes and a pinch of salt. Stir everything together and cook for another 3 minutes.
Step 5
Pour in enough broth to just cover the chicken and potatoes. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer gently for 20 minutes. Finally, take off the lid and cook for another 10 minutes to let the sauce thicken up a bit.
