If your favourite Sunday roast chicken and vegetables got an aromatic curry makeover, this would be it.
- 2 stalks lemongrass, trimmed, quartered and bruised
- 2.5 cm piece of ginger, peeled and roughly chopped
- 1 large yellow onion, chopped
- 1 ½ tsp salt, for seasoning
- ½ tsp pepper, for seasoning
- 1.5 kg bone-in chicken drumsticks
- 2 tbsp canola oil
- 2 tsp (10 ml) fish sauce
- 1 tbsp Madras curry paste
- 1 can (14-ounce) unsweetened coconut milk
- 2 ½ tbsp sugar
- 3 kaffir lime leaves
- 450 g sweet potatoes, peeled and chopped
- 450 g white potatoes, peeled and chopped
- lime wedges, to serve
- coriander, to serve
- toasted baguette, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
- To make a lemongrass paste, add lemongrass, ginger, and onion to food processor and blend until smooth.
- Season chicken with salt and pepper, then rub 1 tablespoon of the lemongrass paste over the chicken. Cover, and refrigerate for an hour to marinate, or sear immediately.
- To sear the chicken, heat 1 tablespoon canola oil in a saucepan over medium heat and sear chicken on all sides, until nicely browned.
- Add the remaining lemongrass paste and stir and cook for 2 minutes, until fragrant.
- Add the fish sauce, Madras curry paste and continue stirring and cooking for 1 minute before adding coconut milk, sugar and lime leaves.
- Add water as needed to cover the chicken.
- Simmer, uncovered, over medium heat for at least 20 minutes.
- Stir in the potatoes and continue cooking for about 15 minutes, until the potatoes are fork tender, adding water if needed. Garnish with chopped cilantro, and lime wedges.
- Serve with toasted baguette.