Description
A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.
Ingredients
Units
Scale
Chicken Marinade
- 2 lbs chicken (chicken thighs preferred; cut into bite-sized pieces)
- 1 teaspoon salt
- 2 teaspoons chicken bouillon powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground black pepper
- 1 tablespoon madras yellow curry powder
Curry Broth
- 1/4 cup vegetable oil
- 2 tablespoons minced lemongrass
- 5 garlic cloves (mince)
- 1 large shallot (mince)
- 5 lime/lemon/bay leaves (optional)
- 3 cups water
- 13.5 oz coconut milk
- 1 carrot (peel, cut into 1/2-inch coins)
- 1 potato (peel, cut twice the size of carrots)
- 1/2 yellow onion (slice into wedges)
- 1 teaspoon salt
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
Garnish (Optional)
- Cilantro
- Green onions
- Lemon/limes leaves
Instructions
- Marinate chicken: Marinate chicken with salt, stock powder, sugar, black pepper, and yellow curry powder for at least 15 minutes. For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results.
- Pan fry aromatics: In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves. Sauté for 1-2 minutes until fragrant.
- Add chicken and simmer: Toss marinated chicken in the aromatic mixture until evenly coated. Add water. Cover with a lid and simmer on medium-low for 30 minutes. Stir chicken occasionally in the liquid as needed for even cooking. For larger cuts of chickens, cook for an additional 15 minutes.
- Add coconut milk and other vegetable: Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small opening to prevent the coconut milk from boiling over. Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Remove lemon leaves and discard.
- Season stock and serve: Add salt, fish sauce, and sugar. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves. Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: entree, side dish
- Method: Stovetop
- Cuisine: asian, vietnamese