Chicken Curry With Potatoes And Lemongrass Recipes

Steps:

• For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
• For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
• Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
• Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

Steps:

• In a food processor, process the lemongrass for about 3 minutes, or until it is a fine, fluffy mass. (You will see a whirling blizzard in the bowl.) Pause occasionally to scrape down the bowl. Add the ginger and pulse to chop finely. Add the onion and process until the mixture forms a paste.
• In a large saucepan, heat the oil over medium heat. Add the lemongrass paste and sauté for about 2 minutes, or until fragrant. Add the curry powder and red chile flakes and continue sauteing for about 1 minute, or until the spices are fragrant. Add the chicken, salt, pepper, and coconut milk. The liquid should cover the chicken. If it doesn't, add water as needed. Bring to a simmer over medium heat and cook, uncovered, for 20 minutes.
• Add the potatoes and return to a simmer. Cook for 10 to 15 minutes, or until the potatoes are tender. Turn off the heat, cover, and let stand for 30 minutes to develop the flavors.
• Reheat the curry over low heat until hot, stirring occasionally to avoid scorching. Taste and adjust the flavors if needed. Add a bit of water to lighten or simmer to deepen. Serve with the lime wedges.