Modified and Adapted from Usha Rani Tripathy
Ingredients
500 g chicken (मुर्गी)
3–4 (3″ long) pieces lemongrass roots with stalk (जराकुश)
1 large tomato, blanched, skin removed, chopped (टमाटर)
2 medium potatoes, peeled and cut into 1″ cubes (आलू)
15 garlic cloves, finely chopped (लहसुन)
2 tsp vinegar (सिरका)
2 medium-sized yellow onions, chop to ½″ cubes (प्याज़)
1 cup coconut milk (नारियल का दूध)
1 tsp freshly squeezed lemon / lime juice (नींबू का रस)
1″ mango-ginger or ¼ tsp ground turmeric (आंबा हल्दी)
½ tsp cornstarch, optional (कॉर्न स्टार्च)
2½ tbsp extra virgin olive oil (जैतून का तेल)
Freshly ground black peppercorns, adjust to taste (काली मिर्च, स्वाद अनुसार)
Fine salt, adjust to taste (नमक, स्वाद अनुसार)
3–4 (3″ long) pieces lemongrass roots with stalk (जराकुश)
1 large tomato, blanched, skin removed, chopped (टमाटर)
2 medium potatoes, peeled and cut into 1″ cubes (आलू)
15 garlic cloves, finely chopped (लहसुन)
2 tsp vinegar (सिरका)
2 medium-sized yellow onions, chop to ½″ cubes (प्याज़)
1 cup coconut milk (नारियल का दूध)
1 tsp freshly squeezed lemon / lime juice (नींबू का रस)
1″ mango-ginger or ¼ tsp ground turmeric (आंबा हल्दी)
½ tsp cornstarch, optional (कॉर्न स्टार्च)
2½ tbsp extra virgin olive oil (जैतून का तेल)
Freshly ground black peppercorns, adjust to taste (काली मिर्च, स्वाद अनुसार)
Fine salt, adjust to taste (नमक, स्वाद अनुसार)
Method
Clean and cut the chicken into curry-sized pieces.
Wash the roots and crush lightly. Blanch the tomato and chop after removing the skin. Peel and thinly slice the mango-ginger. Peel the potato and cut into 1 size cubes. Chop the garlic finely. Chop the onions into ½″ size cubes.
In a thick bottomed pot, heat 1 tbsp oil. Add potato and onion. Sauté for a few minutes without browning. Remove to a plate.
Add 1 more tbsp oil, put chicken pieces and sauté for 4-5 minutes. Pour 2½ glasses of water and vinegar. Add salt, lemongrass roots and mango-ginger. Bring to a boil. Cover the pan and reduce the heat.
Add 1 more tbsp oil, put chicken pieces and sauté for 4-5 minutes. Pour 2½ glasses of water and vinegar. Add salt, lemongrass roots and mango-ginger. Bring to a boil. Cover the pan and reduce the heat.
Simmer till the chicken pieces are soft. Add potato, cover and simmer till the potatoes are half cooked. Then add tomato and onion. Simmer for 5 minutes.
Lastly pour the coconut milk and boil for 4-5 minutes.
Heat a little oil (1½ tsp) in a pan and put the garlic. Fry till it is red and emits a burnt aroma. Mix into the stew and boil for a minute.
Remove from heat, add lemon juice, and sprinkle freshly ground peppercorn. While serving, discard the lemon grass stalks.
Note: For thicker gravy, mix a little corn flour with 2 tbsp of water and add to the stew before tempering with garlic.
