Vietnamese flavors shine in this chicken lemongrass curry

Iyer writes that the chosen curry powder reflects the tastes of southern India. He recommends it in recipes throughout his cookbook but also notes that Vietnamese curry powder can be substituted if desired.

If you make the dish with the recommended cayenne and black pepper, it will have tongue-tingling heat, so adjust to suit your taste. You can make the paste of lemongrass, ginger and onion in a large mortar and pestle, but a food processor speeds up the process nicely.

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Storage: Refrigerate for up to 4 days.

Where to Buy: Madras curry powder can be found at specialty spice stores, Indian and Asian markets, and online.

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• 3 stalks lemongrass (lower 3 inches of each), coarsely chopped
• 3 slices (each the size of a quarter) fresh ginger
• 1 medium yellow onion (8 ounces), coarsely chopped
• 2 tablespoons neutral oil, such as canola
• 2 tablespoons Madras curry powder (see headnote)
• 1/4 teaspoon cayenne pepper
• 2 1/2 pounds bone-in, skinless chicken thighs or drumsticks, trimmed of excess fat
• 14 ounces unsweetened full-fat coconut milk
• 3/4 teaspoon fine salt
• 1/2 teaspoon coarsely cracked black peppercorns
• 1 pound red potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons chopped fresh cilantro
• Sliced baguette, for serving (optional)
• 1 large lime, cut into wedges

In a food processor, combine the lemongrass, ginger and onion and pulse until finely ground.

In a large skillet or Dutch oven over medium-high heat, heat the oil until it shimmers. Add the fresh spice paste to the oil and stir-fry until light brown and fragrant, 2 to 3 minutes.

Stir in the curry powder and cayenne and cook until fragrant, about 15 seconds. Add the chicken and cook, stirring until the pieces are coated in the curry spices, 1 to 2 minutes.

Add the coconut milk, salt and pepper and cook, scraping the bottom of the pan, until the mixture comes to a boil. Reduce the heat to medium, cover and simmer, stirring occasionally, until the chicken is partially cooked (still very pink in the middle), about 15 minutes. Add the potatoes, cover and continue to simmer until the potatoes are fork-tender and the chicken registers 165 degrees on a thermometer inserted in the thickest part, 10 to 12 minutes.

Ladle the curry into bowls, garnish with the cilantro and serve hot, with baguette slices, if desired, and wedges of lime on the side for squeezing.

Calories: 521; Total Fat: 19 g; Saturated Fat: 3 g; Cholesterol: 238 mg; Sodium: 718 mg; Carbohydrates: 31 g; Dietary Fiber: 4 g; Sugar: 4 g; Protein: 59 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “On the Curry Trail” by Raghavan Iyer (Workman, 2023).

Tested by Ann Maloney; email questions to voraciously@washpost.com.

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