1. In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste. 2. Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours. 3. In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes. 4. Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned. 5. Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes. 6. Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer. 7. Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
