I absolutely love chicken curry. It is one of my favorite dishes whenever we go get Thai or Indian food, and I suppose that this recipe is a bit of a hybrid. And while I don’t claim authenticity at all, it is quite delicious! It is only slightly spicy, but to up the heat, I would add a 2nd red chili. My family enjoyed this over steamed jasmine rice, and garnished with fresh basil and finely sliced green onions. Serves 8.
4Tbs vegetable oil
1 large sweet onion, roughly chopped
3 cloves garlic, finely sliced
1 tsp fennel seeds
1 3” knob of fresh ginger, thickly sliced
3 4” lengths of fresh lemongrass, (bruised with a knife handle to release fragrance)
1 fresh red chili (jalapeno) thinly sliced with seeds and veins
3 medium russets, peeled and sliced into 6ths.
4 cups chicken stock
5 small roma tomatoes, quartered
2 1/2 Tbs curry
1 Tb cumin
2 Tbs brown sugar
1 14 oz can coconut milk
1 Tbs kosher salt
1 whole chicken, roasted or boiled and shredded. (I often use a rotisserie chicken from the grocery store).
In a heavy pot, heat the vegetable oil over medium heat. Add the onions and garlic and let them fry in the oil without browning them. Add the fennel seeds, ginger, lemongrass and chili. Cook them together until fragrant and beginning to soften. Add the potatoes, and stir to coat with the oil and vegetables. Add the chicken stock, and stir to get the browned bits from the bottom of the pot. Cover the pot, and reduce the heat to medium-low.
Let everything simmer 5 minutes and then remove the lemongrass. Add the tomatoes and simmer until potatoes are cooked, another 15 minutes.
Remove the lid and add the curry, cumin and brown sugar. Add the coconut milk, and stir everything together until the spices are dissolved. Add the shredded chicken. Season with the salt 1 tsp at a time, but I think it should call for about 1 Tbs.
Once it is seasoned, you can serve it or chill it for later. If you are reheating the curry and it is too thick, add a little chicken broth. Serve the curry hot over steamed rice. Garnish with fresh basil and green onions.