Classic Curry Chicken (with Potatoes)

This curry chicken recipe is my family's favorite. It's a classic yellow curry made with chunks of chicken and potatoes, and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you can, look for a good Madras curry powder at your local Asian or Indian food store - a Madras blend works well with Thai flavors, and will give you far better results than your average supermarket curry powder






Prep Time: 20 minutes
Cook Time: 1 hour, 00 minutes



Ingredients:

1 lb chicken breast or thigh, chopped into small chunks (or chicken pieces)
2-3 potatoes, chopped into chunks (see photo)
1/4 cup fresh coriander for garnish
3 Tbsp. Madras curry powder*
1 tsp. paprika
1 bay leaf
1 cinnamon stick OR 1 tsp. cinnamon
1/2 to 1 tsp. cayenne pepper (adjust according to desired spiciness)
2 shallots OR 1/2 cup purple onion, diced
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1/2 cup chicken stock or broth
1 Tbsp. ketchup; OR 1 Tbsp. tomato paste + 1/2 tsp. sugar
1 can coconut milk
4 Tbsp. fish sauce
1 tsp. sugar
juice of 1/2 lemon
oil for stir-frying
Optional: 2 whole kaffir lime leaves (available at Asian food stores)

Preparation:

Preheat oven to 350 degrees.
Place a wok or large frying pan over medium-high heat. Add the curry powder, paprika, bay leaf, cinnamon, and cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
Add remaining stock plus the ketchup (or tomato paste + sugar), stirring well to combine.
Now add the coconut milk, fish sauce, sugar, and lime leaves (if using). The lemon juice will be added later.
Transfer to a large covered casserole dish and bake for 1 hour at 350 degrees.
Remove from oven. Add the lemon juice and give the curry a good stir.
Taste-test for saltiness and flavor, adding more fish sauce as needed until desired flavor is achieved (I usually add 1-2 more Tbsp., but I prefer mine a little salty). Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!
*As mentioned in the introduction, try to use a good Madras curry powder for this recipe. Madras spices work well with Thai flavors, and will give you far better results than your average supermarket curry powder.