Chicken Curry with Potatoes and Lemongrass

01Method

1. 1

   Mix together fish sauce, garam masala, paprika, and turmeric in a bowl. Coat the chicken pieces thoroughly with this spice mixture and allow to marinate at room temperature for 20 minutes.

2. 2

   Place onions, habanero pepper, ginger, and garlic into a blender and blitz until a smooth paste forms.

3. 3

   Warm the oil in a saucepan over medium heat. Add the blended onion paste along with the lemongrass and shrimp paste, then stir-fry for about 8 minutes.

4. 4

   Add the marinated chicken together with any remaining marinade to the pan. Stir-fry until the chicken is seared on all sides, about 10 minutes. Toss in the potatoes and salt, stirring for roughly 3 minutes. Pour in enough broth to fully submerge the chicken and potatoes, bring to a boil, cover, and cook for 20 minutes. Uncover and continue cooking for a further 10 minutes.