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This saucy dish with fall-off-the-bone chicken gets its creaminess from coconut milk and bold flavors from a Madras curry powder, which you can make (see related recipe) in about 10 minutes or buy. In his cookbook “On the Curry Trail,” author Raghavan Iyer includes this recipe in his chapter on Vietnam, noting that he adapted it from Andrea Nguyen’s cookbook “Into the Vietnamese Kitchen.” Iyer writes that the chosen curry powder reflects the tastes of southern India. He recommends it in recipes throughout his cookbook but also notes that Vietnamese curry powder can be substituted if desired. If you make the dish with the recommended cayenne and black pepper, it will have tongue-tingling heat, so adjust to suit your taste. You can make the paste of lemongrass, ginger and onion in a large mortar and pestle, but a food processor speeds up the process nicely.

Refrigerate for up to 4 days.

Madras curry powder can be found at specialty spice stores, Indian and Asian markets, and online.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 25 mins| Total: 45 mins

  • Step 1

    In a food processor, combine the lemongrass, ginger and onion and pulse until finely ground.

  • Step 2

    In a large skillet or Dutch oven over medium-high heat, heat the oil until it shimmers. Add the fresh spice paste to the oil and stir-fry until light brown and fragrant, 2 to 3 minutes.

  • Step 3

    Stir in the curry powder and cayenne and cook until fragrant, about 15 seconds. Add the chicken and cook, stirring until the pieces are coated in the curry spices, 1 to 2 minutes.

  • Step 4

    Add the coconut milk, salt and pepper and cook, scraping the bottom of the pan, until the mixture comes to a boil. Reduce the heat to medium, cover and simmer, stirring occasionally, until the chicken is partially cooked (still very pink in the middle), about 15 minutes. Add the potatoes, cover and continue to simmer until the potatoes are fork-tender and the chicken registers 165 degrees on a thermometer inserted in the thickest part, 10 to 12 minutes.

  • Step 5

    Ladle the curry into bowls, garnish with the cilantro and serve hot, with baguette slices, if desired, and wedges of lime on the side for squeezing.

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    Nutritional Facts

    Per serving (1 1/2 cups)

    • Calories

      521

    • Fat

      19 g

    • Saturated Fat

      3 g

    • Carbohydrates

      31 g

    • Sodium

      718 mg

    • Cholesterol

      238 mg

    • Protein

      59 g

    • Fiber

      4 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “On the Curry Trail” by Raghavan Iyer (Workman, 2023).

    Tested by Ann Maloney.

    Published April 10, 2023

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