Chicken Lemongrass and Potato Curry – Adapted from Andrea Nguyen

May 22, 2023May 22, 20230 1
Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen
in Curry

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 stalks lemongrass , trimmed , quatered lenghtwise and coarsely chopped
1 inch gingerroot , peeled , roughly chopped
1 medium yellow onion , roughly chopped
1 tablespoon canola oil
2 tablespoons Madras curry powder , Vietnamese kind preferred
1/2 teaspoon dried red chili pepper flakes ( optional )
2 - 2 1/2 lbs bone-in skinless chicken breasts
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 can coconut milk
4 white boiling potatoes , peeled and cut into 1-inch chunks ( about 1 1/4 to 1 1/2 pounds total )
1 lime , cut into wedges

Nutrision Information

Servings Per Recipe
4-6
Calories
382
Sugar
4g
Fat
26g
This chicken lemongrass and potato curry is a flavorful and hearty dish with Asian-inspired flavors. The combination of fragrant lemongrass, pungent ginger, and warm curry spices creates a complex and rich flavor profile, while the tender chicken and potatoes add substance and texture to the dish. This recipe is adapted from Andrea Nguyen, a Vietnamese-American cookbook author and cooking teacher, and showcases her unique blend of Asian and American culinary influences. Enjoy this flavorful and satisfying curry as a one-pot meal any day of the week!

Instructions

1.Using a food processor, pulse the lemongrass, ginger, and onion until finely chopped. Alternatively, finely chop these ingredients by hand.
2.In a large, heavy-bottomed pot or Dutch oven, heat the canola oil over medium heat. When the oil is hot, add the lemongrass mixture and cook, stirring occasionally, for 5-7 minutes, or until fragrant.
3.Add the Madras curry powder and chili pepper flakes (if using) to the pot, and stir to combine with the lemongrass mixture. Cook for an additional 2-3 minutes, or until the spices are toasted and fragrant.
4.Season the chicken breasts with salt and pepper, and add them to the pot. Cook for 5-7 minutes, or until the edges of the chicken are browned.
5.Add the coconut milk to the pot, stirring to combine with the other ingredients. Bring the mixture to a simmer, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through.
6.Add the chopped potatoes to the pot, and simmer for an additional 10-15 minutes, or until the potatoes are tender and cooked through.
7.Serve the chicken curry hot, garnished with lime wedges.

PROS

This chicken lemongrass and potato curry is a flavorful and satisfying one-pot meal.

The combination of lemongrass, ginger, and curry powder creates a complex and robust flavor profile, while the potatoes add texture and substance to the dish.

CONS

This recipe calls for bone-in chicken breasts, which can be more difficult to eat and may require deboning before serving.

Additionally, the dish contains a fair amount of fat from the coconut milk and canola oil, which should be considered when planning a balanced meal.

HEALTH & BENEFITS

This dish contains a variety of healthful ingredients, including lean protein from the chicken, fiber and potassium from the potatoes, and anti-inflammatory compounds from the lemongrass and ginger.
Coconut milk is rich in medium-chain triglycerides (MCTs), which can be used as an energy source and may have benefits for weight management and brain health. However, it is also high in saturated fat, so it should be enjoyed in moderation as part of a balanced diet.

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