Thursday, February 09, 2012

Chicken, Lemongrass, Cauliflower and Potato Curry

When I saw this recipe on Serious Eats, and found out the little fruit and veg shop at the end of the road had lemongrass, I knew I would try this out - I was given several different curry powders by a friend and am always looking for interesting ways to use them. The original recipe didn't include cauliflower, but I thought it would be a nice addition (and it was). I also didn't have as much chicken as the original recipe called for, but you know what, with the extra cauliflower, I didn't miss it.

Chicken, Lemongrass, Cauliflower and Potato Curry

Adapted from Serious Eats
Serves 4 generously


3 to 4 hefty lemongrass stalks, trimmed and coarsely chopped (about 2/3 cup total)
1-inch piece fresh ginger, peeled and chopped
1 yellow onion, chopped
2 tablespoons canola oil
2 tablespoons Madras curry powder (or other curry powder)
1/2 teaspoon dried red chile flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
One 13 1/2-ounce can coconut milk
800g bone-in chicken thighs, skin removed
1 1/2 pounds potatoes, peeled and cut into 1-inch chunks

1 head of cauliflower, cut into florets
1 lime, cut into wedges

4 cups cooked long grain or basmati rice
Handful cilantro


Toss the chopped lemongrass into a food processor. Process until it turns into a "fine, fluffy mass," scraping the sides with a spoon occasionally, about three minutes. Add the ginger, and pulse until it is chopped finely. Then add the onion. Process, scraping the sides with a spoon occasionally, until it is a paste.

Pour the oil into a large saucepan set over medium heat. When shimmering, add the lemongrass paste. Cook, stirring often with a wooden spoon, until very fragrant, about two minutes. Add the curry powder and red chiles flakes, stir well, and cook for a minute. Add the salt, pepper, and coconut milk. Stir well with the wooden spoon, and then add the chicken pieces. If the liquid does not cover the pieces add a little bit of water to do so. Once liquid starts to boil, reduce heat to maintain a slow simmer. Cook, uncovered, for 20 minutes.

Add the potatoes and cauliflower, stir well, and turn heat up again to bring to a strong simmer. Then reduce heat to maintain a bare simmer, and cook until the potatoes and cauliflower are tender, 15 to 20 minutes. When done, turn off the heat, cover the saucepan, and let rest for at least 10 minutes. (This dish just got better and better in the fridge - by day 3 the leftovers were incredible.)

Serve the dish with the lime wedges, cilantro, and white rice.

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