Chicken Curry with Sweet Potato and Lemongrass You Have To Try

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Chicken Curry with Sweet Potato and Lemongrass

Chicken, lemongrass, and candy potatoes on their very own are pretty awesome, but whilst simmered in coconut milk and topped with chopped cilantro, they emerge as natural magic in this Vietnamese Curry.

Ingredients :

half cup coarsely chopped lemongrass, from 2 medium stalks
2 tablespoons coarsely chopped peeled ginger
1 medium yellow onion, coarsely chopped
2 tablespoons Madras-fashion curry powder, preferably Sun logo
half teaspoon freshly ground black pepper
1/four teaspoon cayenne pepper, optionally available
1 (thirteen.5-ounce) can complete-fats, unsweetened coconut milk, no longer shaken
2 tablespoons virgin coconut oil or impartial oil, such as canola
four huge boneless, skinless bird thighs (about 1 3/four kilos general), each reduce into 3 portions
half of teaspoon best sea salt
1 1/four kilos sweet potatoes (white or orange flesh), peeled and reduce into 1-inch chunks
3 to five clean cilantro sprigs, coarsely chopped

Instructions :

Prep : 15M	Cook : 46M	Ready in : 55M

Notes :

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