Chicken Lemongrass And Potato Curry Adapted From Andrea Nguyen Food

CHICKEN LEMONGRASS AND POTATO CURRY - ADAPTED FROM ANDREA NGUYEN

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 WITH LEMONGRASS

Steps:

• Heat oil and fry onion with garlic for 1 minute. Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili and stir fry for 4 minutes.
• Add chicken, black pepper, lemon grass, fish sauce, sugar, curry and chili pepper and stir fry 5 minutes.
• Add water and continue to stir fry an additional 8 to 10 minutes, or until chicken is just about cooked through.
• Remove smashed Lemongrass.
• Add the coconut milk and simmer, stirring, until sauce it thickened.
• Serve over Asian noodles or steamed white rice.
• Garnish with sprinkled chopped nuts and the freshly chopped cilantro.

VIETNAMESE LEMON GRASS CHICKEN CURRY

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.

CHICKEN CURRY AND POTATOES

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.

LEMONGRASS CHICKEN

Steps:

• slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
• In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
• Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
• Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
• Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
• TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
• You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!

CHICKEN CURRY WITH POTATOES AND LEMONGRASS

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.