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

• 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

1. 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.
2. Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
3. 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.
4. Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
5. 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.
6. Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
7. Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.

curry powder, garlic, sugar, shallots, salt, chili paste, peanut oil, ground black pepper, chicken thighs, yellow onions, stalks lemongrass, bay leaf, water, coconut milk, carrots, yams, frozen peas, cilantro leaf

Taken from www.food.com/recipe/ca-ri-ga-chicken-curry-with-potatoes-carrots-and-peas-440385 (may not work)