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Nutrition Facts
Serving Size 1 (505g) Recipe makes 4 servings The following items or measurements are not included below: 4 stalks fresh lemongrass
Calories 682
Calories from Fat 398		(58%)
Amount Per Serving		%DV
	Total Fat 44.2g	68%
	Saturated Fat 22.0g	110%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 7.2g
	Trans Fat 0.1g
Cholesterol 75mg		25%
Sodium 861mg		35%
Potassium 1170mg		33%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 6.0g	24%
	Sugars 10.1g
Protein 33.1g		66%
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Aromatic Chicken Curry

Recipe #123449 | 50 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Chef Dudo
May 24, 2005

This chicken curry is not as spicy as the " normal" ones. Instead it has more fragrance. If you still think it's too hot, use only one chili pepper.

SERVES 4 (change servings and units)

Ingredients

2 potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemongrass, minced
3 garlic cloves, minced
2 red chilies, minced
2 tablespoons curry powder
1 lb chicken breast, cut into bite-sized pieces
1 teaspoon salt
1 (14 ounce) can coconut milk
1 (14 ounce) can chicken stock
fresh basil leaf

Directions

1
Fry the potato chunks in the oil until browned, drain them on paper towels.
2
Add the shallots, lemon grass, and all of the spices to the pan.
3
Fry for a few minutes.
4
Add chicken and cook, stirring, for 5 minutes.
5
Add potatoes, salt, coconut milk and chicken stock.
6
Bring to a boil and then simmer gently for about 30 minutes, uncovered.
7
Garnish with basil leaves before serving (over rice or couscous).

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Featured Reviews for This Recipe

From: mersaydees

On Oct 12, 2008

Wonderful flavors. For the curry I used Indian Spice Mix. I used bone-in chicken breasts that I left whole; to accommodate, after frying and removing the potatoes, I added the chicken to brown, then removed them before proceeding to the spices. I served this on my DH's Indian rice; next time I will serve on steamed white rice. Before eating, I tore my basil leaf garnish into bits and sprinkled over my dish. Very nice! Thanks, Chef Dudo! Made for PAC Fall '08.

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From: Ninna

On Sep 25, 2006

Wow!! This is so lovely and aromatic is such a perfect name for this curry. Because of DH's health problems I couldn't use the oil, and instead of the coconut milk I had to sub with coconut flavoured skim evaporated milk. It was still wonderful and I will be making it frequently. I used a little more chilli because we like it quite hot. Thank you Chef Dudo for another great dinner.

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