Ca-ri Ga (chicken Curry With Potatoes, Carrots And Peas)

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 tablespoons yellow curry powder
• 3 cloves garlic
• 1 tablespoon sugar
• 2 small shallots
• 2 tablespoons salt
• 1 tablespoon chili paste (such as sriracha)
• 5 tablespoons peanut oil
• 1 tablespoon ground black pepper
• 2 lbs boneless skinless chicken thighs
• 1 1/2 medium yellow onions, divided into 6 pieces and separated
• 2 stalks lemongrass, cut into 2 inch lengths
• 1 bay leaf
• 2 cups water
• 2 2/3 cups coconut milk
• 4 large carrots, cut into 1 inch pieces
• 3 lbs yams, peeled and sliced into 1 1/2 inch pieces
• 1 1/2 cups frozen peas
• 1/4 cup cilantro leaf

Recipe

• 1 in a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. lightly puree and pulse into a rough paste.
• 2 rub the paste all over the chicken. place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
• 3 in a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. add the bay leaf and lemongrass and cook for another few minutes.
• 4 remove the chicken from the refrigerator. add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
• 5 turn the heat to high. add the water, coconut milk, carrots and potatoes to the pot. bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
• 6 test the carrots and potatoes for doneness before adding the peas. continue to cook for another 5 minutes in a light simmer.
• 7 serve hot over rice or with fresh, warm baguettes. garnish with cilantro.