- 3 stalks lemongrass, chopped (use only the lower 3 inches of each stalk)
- 3 tablespoons fresh ginger
- 1 Vidalia onion, chopped
- 2 tablespoons canola oil
- 2 tablespoons curry
- ¼ teaspoon ground cayenne pepper
- 2 pounds bone-in chicken thighs and/or drumsticks, skin removed
- 14-ounce can unsweetened coconut milk
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 1 pound red potatoes, cut into 1-inch pieces
- 2 tablespoons coarsely chopped fresh cilantro
- 1 lime, cut into wedges
- Put the lemongrass, ginger and onion into a food processor; process until well minced and very aromatic.
- Heat the oil in a large skillet over medium-high heat. When the pan is hot, put the contents from the food processor into the oil and cook for 2 to 3 minutes until lightly browned.
- Sprinkle in the curry powder (I like to use multiple different curries) and cayenne; stir well.
- Add the chicken and toss well to coat all the chicken with the spices in the pan.
- Shake the can of coconut milk well and add it to the pan along with salt and pepper. Bring to a boil and then reduce to a simmer. Cover, stirring occasionally until the chicken is half cooked, about 15 minutes. Add the potatoes and simmer covered until the potatoes are done and the chicken is cooked through. About 15 more minutes.
- Sprinkle cilantro over each dish and serve with a lemon wedge.
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