Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
•SERVES 4+
•1 lb chicken breast or thigh, chopped into small chunks (or chicken pieces)
•2-3 potatoes, chopped into chunks (see photo)
•1/4 cup fresh coriander for garnish
•3 Tbsp. Madras curry powder or regular curry powder
•1 tsp. paprika
•1 bay leaf
•1 cinnamon stick OR 1 tsp. cinnamon
•1/2 to 1 tsp. cayenne pepper (adjust according to desired spiciness)
•2 shallots OR 1/2 cup purple onion, diced
•3 cloves garlic, minced
•1 thumb-size piece galangal OR ginger, grated
•1/2 cup chicken stock or broth
•1 Tbsp. ketchup; OR 1 Tbsp. tomato paste + 1/2 tsp. sugar
•1 can coconut milk
•2-4 Tbsp. fish sauce
•1 tsp. sugar
•1 Tbsp. lemon juice
•oil for stir-frying
•Optional: 2 whole kaffir lime leaves (available at Asian food stores)
Preparation:
1.Preheat oven to 350 degrees.
2.Place a wok or large frying pan over medium-high heat. Add the curry powder, paprika, bay leaf, cinnamon, and cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
3.Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
4.Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
5.Add remaining stock plus ketchup, stirring well to combine.
6.Now add the coconut milk, fish sauce, sugar, and lime leaves (if using). The lemon juice will be added
later.
7.Transfer to a large covered casserole dish and bake 1 hour at 350 degrees.
8.Remove from oven. Add the lemon juice and give the curry a good stir.
9.Taste-test for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
10.Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!
