Chicken, Lemongrass, and Potato Curry (Ca-Ri Ga)
- 3 to 4 hefty lemongrass stalks, trimmed and coarsely chopped (about 2/3 cup total)
- 1-inch piece fresh ginger, peeled and chopped
- 1 yellow onion, chopped
- 2 tablespoons canola oil
- 2 tablespoons Madras curry powder (or other curry powder)
- 1/2 teaspoon dried red chile flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- One 13 1/2-ounce can coconut milk
- 2 1/2 pounds bone-in chicken thighs, skin removed
- 1 1/2 pounds red potatoes, peeled and cut into 1-inch chunks
- 1 lime, cut into wedges
- Handful cilantro
- This recipe is gluten-free
- Produce
- Cilantro (1 Handful)
- Ginger, fresh (1 1-inch piece)
- Lemongrass stalks, hefty (3)
- Lime, wedges (1)
- Red chile flakes, dried (1/2 teaspoon)
- Red potatoes (1 1/2 pounds)
- Yellow onion (1)
- Meat
- Chicken thighs, bone-in (2 1/2 pounds)
- Canned Goods
- Coconut milk (1 13 1/2-ounce can)
- Cooking & Baking
- Black pepper (1/2 teaspoon)
- Canola oil (2 tablespoons)
- Madras curry powder (2 tablespoons)
- Salt (1 1/2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 24, 2011 (1 year ago).
29 people saved this recipe.
