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Ginger-Lemon Grass Chicken and Potato Curry

Ginger-Lemon Grass Chicken and Potato Curry

By Rose Hattabaugh & Courtney HillAugust 9, 2021

  • Makes
    6 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    5½ to 6½ hours
  • Active time plus cooling
    30 minutes active time
  • Rating

Kari debal, the starting point for this spicy, tangy curry, comes from Malacca, Malaysia, and specifically the Kristang people, who are of mixed Malaysian and Portuguese descent. Though “debal” translates from the Kristang language as “leftovers” (the dish traditionally was prepared after Christmas using leftovers from the holiday meal), some sources speculate that the closeness of the terms “debal” and “devil,” coupled with the dish’s intense spiciness, led to “devil curry” as a common moniker. In traditional recipes, candlenuts, which are high in fat, are pureed with the aromatics to make the seasoning paste, but these nuts are difficult to source in the U.S. We find macadamia nuts to be a good substitute, with cashews as the next best choice. Our curry has solid but not searing heat. Steamed rice is the perfect accompaniment.

Tip

Don’t cut the potatoes into chunks smaller than 2 inches or they will end up overcooked. If using the slow cooker function, don’t put raw potatoes into the pot; make sure to parcook them in the microwave as directed so they cook in the same amount of time as the chicken.

Ingredients
  • 6 to 8

    árbol chilies, stemmed and seeded

  • 1

    cup boiling water

  • 6

    medium garlic cloves, smashed and peeled

  • 2

    stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped

  • 4-inch piece fresh ginger (3 ounces), peeled, 1 teaspoon finely grated, the remaining roughly chopped

  • ½

    cup roasted, salted macadamia nuts (see headnote)

  • 1

    teaspoon ground turmeric

  • Kosher salt and ground black pepper

  • 1

    tablespoon yellow mustard seeds

  • 3

    pounds bone-in, skin-on chicken thighs, skin removed and discarded

  • 1 ½

    pounds Yukon Gold potatoes, unpeeled, cut into 2-inch chunks

  • 2

    tablespoons white vinegar

  • 3

    scallions, thinly sliced

Step 1

In a small bowl, cover the árbol chilies with the boiling water; let stand until softened, about 15 minutes. Reserve ¾ cup of the soaking water, then drain the chilies. In a blender, combine the chilies and reserved soaking water, the garlic, lemon grass, chopped ginger, macadamia nuts, turmeric, 1 teaspoon salt and 2 teaspoons pepper. Puree until smooth, scraping the blender jar as needed, 1 to 2 minutes.

Step 2

In a 6-quart Instant Pot, stir together the puree, mustard seeds and 1 cup water. Stir in the chicken and potatoes; stir to combine, then distribute evenly. Lock the lid in place and move the pressure release valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 12 minutes. When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using tongs, transfer the chicken to a serving dish. Select Normal/Medium Sauté and bring the cooking liquid to a simmer, then add the vinegar and grated ginger. Cook, stirring often, until the liquid has thickened enough to lightly coat the back of a spoon, about 10 minutes. Press Cancel to turn off the pot. Taste and season with salt and pepper. Transfer the potato mixture to the serving dish and sprinkle with the scallions.