Summary

Ingredients

• 2 chicken legs
• 400 g potato (s), waxy
• 1 onion (s)
• 1 lemongrass
• 2 tablespoons oil
• 2 teaspoon curry, spicy
• 100 ml coconut milk, unsweetened (canned)
• salt

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Instructions

1. Wash the chicken legs under cold water and pat them dry.
2. Wash, peel, and dice the potatoes into roughly equal pieces.
3. Peel the onion and finely chop it.
4. Wash the lemongrass, pound it flat with the back of a spoon, and tie it into a knot.
5. Heat 2 tablespoons oil in a wok or large pot over medium heat.
6. Add the curry powder and chopped onion, fry for 1-2 minutes over low heat until fragrant.
7. Increase heat to medium, add the chicken legs and fry for 3-4 minutes to brown slightly.
8. Add the diced potatoes and 100 ml coconut milk, stirring to combine.
9. Add about 100 ml water, the knotted lemongrass, and salt to taste.
10. Bring to a boil over medium-high heat, then reduce heat to low.
11. Cover the pot and simmer gently for 40 minutes until the chicken reaches an internal temperature of 74°C (165°F) in the thickest part.