Chicken Lemongrass And Potato Curry Recipes

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VIETNAMESE LEMON GRASS CHICKEN CURRY



Vietnamese Lemon Grass Chicken Curry image

This recipe has been passed down from my grandmother in Vietnam and makes the best aromatic, slightly spicy chicken curry ever. Fresh lemongrass is the secret! Serve over white or sticky rice and you're in heaven.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
1 lemon grass, minced
1 (3 pound) whole chicken, cut into pieces
⅔ cup water
1 tablespoon fish sauce
1 ½ tablespoons curry powder
1 tablespoon cornstarch
1 tablespoon chopped cilantro

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.

Nutrition Facts : Calories 812.9 calories, Carbohydrate 4.6 g, Cholesterol 255 mg, Fat 58.4 g, Fiber 0.8 g, Protein 63.8 g, SaturatedFat 15.8 g, Sodium 514.8 mg, Sugar 0.2 g

CHICKEN CURRY WITH POTATOES AND LEMONGRASS



Chicken Curry with Potatoes and Lemongrass image

Lemongrass provides a unique flavor and fragrance to the chicken and potatoes in this curry dish. Serve over jasmine rice.

Provided by Brittney Tun

Categories     World Cuisine Recipes     Asian     Indian

Time 1h40m

Yield 3

Number Of Ingredients 15

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

Steps:

  • Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
  • Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
  • Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
  • Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 48.8 g, Cholesterol 116.1 mg, Fat 29.2 g, Fiber 7.3 g, Protein 40.6 g, SaturatedFat 5.6 g, Sodium 1524.5 mg, Sugar 5.4 g

CHICKEN LEMONGRASS AND POTATO CURRY - ADAPTED FROM ANDREA NGUYEN



Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen image

This curry is great with warm baguette or rice. I have reduced the amount of oil to 1 tbsp and used chicken breasts instead of thighs but both are delicious.

Provided by mell_2

Categories     Curries

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 12

3 stalks lemongrass, trimmed, quatered lenghtwise and coarsely chopped
1 inch gingerroot, peeled, roughly chopped
1 medium yellow onion, roughly chopped
1 tablespoon canola oil
2 tablespoons Madras curry powder, Vietnamese kind preferred
1/2 teaspoon dried red chili pepper flakes (optional)
2 -2 1/2 lbs bone-in skinless chicken breasts
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (13 1/2 ounce) can coconut milk
4 white boiling potatoes, peeled and cut into 1-inch chunks (about 1 1/4 to 1 1/2 pounds total)
1 lime, cut into wedges

Steps:

  • The lemongrass, ginger and onion paste. Place lemongrass into the bowl of the food processor and process until the lemongrass is transformed into a soft, fluffy mass, about 3 minutes. (You'll see a whirling snow blizzard in the bowl.) Add the ginger to the bowl of the food process and pulse until the ginger is finely chopped. Add the onion and process the entire mixture to a nice paste.
  • Cook the curry. Heat the oil in a large saucepan (4 or 5-quart) over medium heat. Saute the paste of lemongrass, ginger and onion until it is fragrant, about 3 minutes. Add the curry powder and dried red chili flakes (if using) and continue sautéing to aromatize the spices, about 1 minute. Add the chicken pieces, salt, pepper, coconut milk and enough water to just cover the chicken. Bring to a simmer and cook uncovered for 20 minutes.
  • Add the potatoes. While the curry simmers, peel the potatoes and cut them into 1-inch chunks. Add the potatoes to the curry when the initial cooking time has elapsed. Bring the curry back to a simmer and continue cooking for 15 minutes, until the potatoes are tender. Turn off the heat and let the curry sit, covered, for 30 to 45 minutes to let the flavors meld and mature.
  • Final touches. Reheat over low heat and correct the seasoning. Serve with lots of steamed rice, or warm baguette for dipping. Lime wedges are a good accompaniment for folks who want to cut some of the heat!
  • NOTES & TIPS.

CHICKEN, LEMONGRASS, AND POTATO CURRY



Chicken, Lemongrass, and Potato Curry image

Here is a curry with big flavors, thanks to lots of lemongrass, curry powder, ginger, and chile flakes. The coconut milk unifies all the elements and enriches the dish. For the best Viet flavor, buy Vietnamese-style curry powder (page 327) at an Asian market. Serve the curry in a shallow bowl with a baguette for dipping or spoon it over rice or noodles.

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 12

3 medium or 2 hefty stalks lemongrass, trimmed, quartered lengthwise, and coarsely chopped (about 2/3 cup)
Chubby 1-inch piece fresh ginger, peeled and coarsely chopped
1 yellow onion, coarsely chopped
2 tablespoons canola or other neutral oil
2 tablespoons Madras curry powder
1/2 teaspoon dried red chile flakes (optional)
2 1/2 pounds bone-in chicken thighs or drumsticks, skin removed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 can (13 1/2 ounces) coconut milk or 1 2/3 cups freshly made coconut milk (page 318)
4 white or red boiling potatoes, 1 1/4 to 1 1/2 pounds total, peeled and cut into 1-inch chunks
1 lime, cut into wedges

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.

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