Ca-Ri Ga (Chicken Curry With Potatoes, Carrots And Peas) - cooking recipe

Ingredients

2 tablespoons yellow curry powder
3 cloves garlic
1 tablespoon sugar
2 small shallots
2 tablespoons salt
1 tablespoon chili paste (such as Sriracha)
5 tablespoons peanut oil
1 tablespoon ground black pepper
2 lbs boneless skinless chicken thighs
1 1/2 medium yellow onions, divided into 6 pieces and separated
2 stalks lemongrass, cut into 2 inch lengths
1 bay leaf
2 cups water
2 2/3 cups coconut milk
4 large carrots, cut into 1 inch pieces
3 lbs yams, peeled and sliced into 1 1/2 inch pieces
1 1/2 cups frozen peas
1/4 cup cilantro leaf

Preparation

In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.