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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (531g) Recipe makes 6 servings The following items or measurements are not included below: 2 stalks fresh lemongrass |
||
| Calories 527 | ||
| Calories from Fat 175 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.5g | 30% | |
| Saturated Fat 12.1g | 60% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 89mg | 29% | |
| Sodium 650mg | 27% | |
| Potassium 1474mg | 42% | |
| Total Carbohydrate 46.3g | 15% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 8.7g | ||
| Protein 43.0g | 85% | |
Ingredients
- 2 lbs boneless skinless chicken, cut bite-size pieces
- 3 large potatoes, skinned,and chopped
- 2 tablespoons peanut oil or olive oil
- 2 large carrots, skinned and chopped
- 1 medium onion, chopped
- 2 stalks fresh lemongrass, minced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 (13 1/2 ounce) can coconut milk
- 1 (13 1/2 ounce) can chicken stock
- 1 teaspoon pepper
- 1 teaspoon salt, to taste
- fresh cilantro
- fresh French bread or soft rye bread, sliced,for dipping
- 2 tablespoons India or good curry
Directions
1
Heat oil in large pot and fry onions and garlic for 1 minute.2
Add the chicken and continue cooking for 3 minutes.3
Add all the spices.4
Stir everything together for a few minutes.5
Let cook until chicken is tender.6
Add the rest of the ingredient.7
Bring to a boil and simmer gently for about 20 mintes.8
Garnish with cilantro before serving in bowls.9
Eat with French bread or serve with steamed rice.
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Featured Reviews for This Recipe
From: Tony Rules The Kitchen... Sally Watches!
On Apr 1, 2009
I've been traveling the world lately in my kitchen and couldn't wait to try this recipe with my girls. We truly enjoyed every mouthful and look forward to having it again! If you love Indian cuisine, try this one... It's well worth the time spent!
From: Chef #384005
On Oct 24, 2008
This is exactly like I had when I was in Vietnam. I have also tried it with sweet potatoes and it is also great.
From: Phoenix onFire
On Oct 30, 2007
Tasty dish. I doubled the curry though and it came out great. We skipped the celery and used baby carrots. Just like mom used to make!
From: ' =^..^= 'Ameera' =^..^= '
On Mar 11, 2005
I omitted the celery as I had none and it was still delicious. Next time I think I am only going to add halved whole lemongrass stalks and let them simmer in the broth to flavor it and then take it out at the end. My husband did not like the bits of lemongrass he kept biting into (I didn't mince it as finely as I probably should have too--all my fault as I got lazy!!). I would actually also make it 3 stalks of lemongrass instead of 2 because I love the flavor. :D I just love potatoes in my curries and it was very good!! Thanks so much!! Over the next few months I am going to try as many unrated-yet recipes because I want everyone's hard work at perfecting their recipes and then posting them here to pay off. This was the first one and I enjoyed it very much!!! :D
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