Ingredients
1/3C vegetable oil
1-2 stalks lemongrass with outer layer removed
10 curry leaves
2 large cinnamon sticks
1T cloves
1T whole cardamom pods
4-5 T pureed onion, garlic and ginger (1-2 onions, 2" piece of ginger, 2-3 garlic cloves)
Curry Mixture:
1-3t cayenne
4t ground coriander
2t ground cumin
water to form thin paste
1-2t salt
2lbs chicken thighs, skin removed
1 can tomato paste or 2-3 chopped tomatoes
1/2 can coconut milk
4 peeled, cubed potatoes
chopped cilantro for garnish
Preparation
Heat oil over medium heat - add lemongrass, curry leaves, then next three ingredients. When seeds pop, add garlic mixture and cook 2-3 minutes. Deglaze pan with water, and reduce.
Add curry mixture and 1-2T water, reduce again. Add salt and stir to combine. Add chicken, and raise heat to high. Add tomatoes, coconut milk, potatoes, 1 can water, and bring to a boil. Reduce heat, cover and simmer.
Garnish with cilantro and serve over rice.
