Chicken Curry with Potatoes Cooking Guide

• Start by peeling and dicing the potatoes, slicing the shallots, and pounding the lemongrass to release its flavor. Set everything aside for easy access during cooking.
• In a large pot or Dutch oven, heat the oil over medium heat. Add the sliced shallots and sauté until they turn translucent and fragrant, about 3-4 minutes.
• Next, add the pounded lemongrass and the instant curry paste to the pot. Stir well, allowing the spices to bloom and infuse the oil, for about 2 minutes.
• Add the chicken pieces to the pot, stirring to coat them with the curry paste mixture. Cook for about 5-7 minutes until the chicken starts to brown.
• Pour in the 2 cups of water and bring the mixture to a gentle boil. Add the diced potatoes and stir to combine. Reduce the heat to low and cover the pot, letting it simmer for about 30-35 minutes.
• Once the chicken is cooked through and the potatoes are tender, stir in the coconut milk. Let it cook for an additional 5 minutes, allowing the flavors to meld together.
• If using, add the sprig of curry leaves for an aromatic touch. Serve your chicken curry with potatoes hot, alongside steamed rice or naan for a complete meal.