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Thai Curry Chicken with Potatoes & Warm Spices

  • 3servings
  • 1minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. CURRY SAUCE: (SERVES 4)

  2. 1 can good-quality coconut milk

  3. 3 shallots OR 1/2 cup purple onion, sliced

  4. 5 cloves garlic

  5. 1-3 fresh red chilies, depending on how hot you want it, OR 1/2 to 1 tsp. cayenne pepper

  6. 1/2 tsp. turmeric

  7. 1 Tbsp. finely sliced lemongrass

  8. 3 Tbsp. fish sauce

  9. 1 thumb-size piece of galangal OR ginger, sliced or grated

  10. 1 tsp. fennel seeds

  11. 1 tsp. shrimp paste (available by the jar at Asian/Chinese stores)

  12. 1/2 tsp. cloves

  13. 1 tsp. ground cardamom

  14. 1 tsp. tamarind paste (available by the jar at Indian stores) - OR substitute

  15. 1 Tbsp. lime juice

  16. 1 Tbsp. brown sugar (or more to taste)

  17. OTHER INGREDIENTS:

  18. 1 lb. chicken pieces

  19. 2-3 potatoes, cut into wedges or chunky cubes

  20. 1/2 cucumber, sliced

  21. 1-2 cinnamon sticks

  22. 1/4 cup dry roasted unsalted peanuts OR cashews, roughly chopped or ground

  23. generous handful fresh coriander

Instructions Jump to Ingredients ↑

  1. For more on how to prepare lemongrass, see my: All About Lemongrass Guide.

  2. To make the curry sauce, simply place all curry sauce ingredients in a food processor (or blender). Process well to form a smooth sauce.

  3. Place chicken pieces in a fairly large cassarole dish, and pour the curry sauce over. Stir well.

  4. Add chopped potatoes, plus cinnamon sticks. Stir again.

  5. Cover and bake at 350 degrees for 1 hour, or until chicken is well cooked (depending on your oven and the thickness of the chicken pieces, you may need to let the curry bake another 10 minutes or so).

  6. Remove from the oven and add the cucumber rounds, stirring to incorporate.

  7. Taste-test the curry for salt, sweetness, and spice level. If not salty enough, add more Tbsp. fish sauce (instead of salt), to taste. Add 1/2 to 1 more Tbsp. brown sugar if the curry is too sour for your taste. Add more fresh chili or cayenne if not spicy enough. If too spicy, add a little more coconut milk or plain yogurt.

  8. To serve, scoop curry onto a serving platter, including potatoes and cucumber as well as chicken. Sprinkle with chopped or ground nuts, plus fresh coriander. Serve with penty of Thai jasmine-scented rice , and ENJOY!

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