Chicken Curry with Potatoes and Lemongrass

Ingredients

• tablespoon fish sauce
• 1/2 tablespoon sgaram masala
• teaspoon paprika
• 1/2 teaspoon ground turmeric
• chicken drumsticks, skin removed and meat chopped into 2-inch piece s
• 1/2 medium onions
• habanero pepper
• (1 inch) piece fresh ginger root
• clove sgarlic
• tablespoon svegetable oil
• tablespoon scrushed lemongrass
• teaspoon shrimp paste
• medium potatoes, cubed
• salt to taste
• 1/2 cup schicken broth, or as needed

Instructions

1. Combine fish sauce, garam masala, paprika, and turmeric in a bowl. Rub mixture deeply into chicken and let marinate at room temperature for 20 minutes.
2. Combine onions, habanero pepper, ginger root, and garlic in a blender and process until smooth.
3. Heat oil in a saucepan over medium heat. Add onion mixture, lemongrass, and shrimp paste. Stir and fry for about 8 minutes.
4. Pour chicken and marinade into the saucepan. Stir and fry until seared on all sides, about 10 minutes. Add potatoes and salt and stir for about 3 minutes. Add broth, making sure chicken and potatoes are covered; add more liquid if necessary. Bring to a boil and cook, covered, for 20 minutes. Remove lid and cook 10 minutes more.

Tips

I like to use more spices in the marinade, such as salt, red and black pepper, garlic powder, celery seed, mustard seed, cinnamon, and ginger powder; it just depends on what's on hand. You can use water in place of broth if you prefer.