Ingredients

• 2 lbs chicken thighs or drumsticks, bone-in and skin-on
• 2 medium potatoes, cut into 1 1/2 inch pieces
• 1 large onion, chopped
• 4 medium carrots, cut into 1 1/2 inch pieces
• 3 tablespoons Madras curry powder
• 2 stalks lemongrass, cut into 2 inch sections and crush
• 3 bay leaves
• 2 cups chicken stock
• 2 cups water, (or enough to cover)
• 5 oz coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• to taste salt

Instructions

1. Cut chicken thighs into 2-inch pieces. If using drumsticks, keep them whole. Season the chicken with salt and set aside.
2. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Sear the potatoes in batches to avoid overcrowding and set aside.
3. Add a bit more oil, just enough to coat the bottom, and sear the chicken in batches. Set aside.
4. Add diced onions and sauté until slightly translucent. Return the chicken to the pot. Add potatoes, carrots, curry powder, lemongrass, and bay leaves. Then pour in the chicken stock and enough water to cover the ingredients.
5. Bring to a boil. Cover and simmer over medium/low heat for about 20 minutes or until the potatoes are fork-tender.
6. Remove the lemongrass and bay leaves. Add coconut milk, fish sauce, and sugar. Season with salt to taste.
7. Serve with crusty baguettes, rice vermicelli, or steamed rice.

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