Aromatic and absolutely delicious Indo-Thai style chicken and potato curry…
I am literally obsessed with lemon grass and Kaffir lime leaves. Any dish will turn aromatic when these two ingredients are added while cooking. I always have these stored in my refrigerator or freezer. In fact, kaffir lime leaves can be stored in the freezer for several months.
I make this chicken and potato curry quite often and is served with rice or pasta or noodles. The aroma that spreads out of this dish is mesmerizing and I will be seen taking deep breaths in…
Thai Style Chicken and Potato Curry
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Asian
Ingredients
- Oil- 2 tbsp
- Onion- 1, chopped
- Lemon grass, chopped- 1 stalk (use only the white part at the ends)
- Kaffir Lime leaves- 3
- Chicken breasts, cubed- 2 breasts
- Turmeric powder-1/4 tsp
- Chili powder- ¾ tsp
- Cumin powder-1/2 tsp
- Coriander powder- ½ tsp
- Ground pepper- ½ tsp
- Potatoes, cubed- 3
- Red pepper, cut small- 1
- Coconut milk- 1½ cups
- Tomato paste- 3 tbsp
- Cilantro, chopped- 2 sprigs
- Spring onion, chopped- 1 stalk
- Salt- to taste
Instructions
- Place a large wide pan over medium heat, add oil.
- Add onion, chopped lemon grass and kaffir lime leaves, season with salt and cook till onions turn translucent.
- Add cubed chicken breasts, season with turmeric powder, chili powder, cumin powder, coriander powder, ground pepper and salt, cook covered till chicken has almost cooked.
- Add cubed potatoes, add 1 cup coconut milk and cook covered till potatoes turn tender.
- Add red pepper and tomato paste, combine well.
- Add remaining ½ cup coconut milk and cook covered for a few minutes till red pepper has turned just tender.
- Add ½ cup water to thin down the gravy and cook for a few minutes.
- Taste and add more salt if needed.
- Add cilantro and spring onions, combine well and cook for a minute.
- Remove the pan from the heat and keep aside for sometime.
- This curry can be served with rice, noodles or pasta.
