This robust curry is packed with spices and aromatics with a ricj chicken and coconut broth base.
1
Pulverize the shallots, ginger, and garlic in a food processor.
2
Chop up the whole chicken and toss with seasonings to marinate for 3 hours or preferably overnight.
3
Pan fry the chopped up carrots, taro, and potatoes until lightly browned on each side.
4
Sear the chicken until lightly golden brown on each side.
5
In a large pot, saute the pulverized aromatics and lemongrass.
6
Add in spices, and toss to combine.
7
Add in the chicken and coconut water to the pot.
7
Add coconut milk, milk, and vegetables.
8
Serve with a baguette and enjoy!
8
Serve with a baguette, fresh herbs, and sliced limes.
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