- 3 lbs chicken on the bone (mix of white and dark meat)
- 2 tablespoons madras curry powder
- 3 carrots, peeled and chopped large pieces
- 1 large potato, peeled and chopped into large pieces
- 1 white onion, quartered
- 4 tablespoons coconut milk
- 2 teaspoons ground lemongrass (buy it pre-grounded at Asian Markets)
- 6 chopped garlic cloves
- 2 bay leaves
- salt and pepper
Sear the Bird :: In a large pot, sear the chicken on medium high heat in a little bit of olive oil. You don't need to worry about cooking the meat, just sear the outside to seal in the juices. If you have too much meat, you can sear the meat in batches in a large skillet, then transfer to a pot.
Drown the Bird :: When all the pieces have been browned, cover the meat with water and add the veggies and bay leaf. Bring the water to a boil, then reduce the heat to low and simmer for about 45 minutes. Salt and pepper the broth to taste.
Turn off the heat and add the coconut milk. Stir it in well. If you want to thicken up the sauce, you can add some cornstarch but make sure to dissolve the cornstarch in water before you add it. It does a weird clumpy thing otherwise.
Eat the Bird :: Stupid Blogger won't let me turn this photo sideways, so sorry for the headache. This is my plate from the gio. As you can see, I got a little bit of everything with the curry in the red bowl. It was a hit and we didn't have any leftover to take home, which is a good sign.