INGREDIENTS
- 3 lbs boneless skinless chicken breasts
- 3 lbs chicken drumsticks
- 4 large sweet potatoes
- 6 sweet onions, divided
- 4-5 bay leaves
- 4 tbsp dry curry powder
- 1 coconut flavored curry sauce jar (Lee Kum Kee 8.3 oz)
- 2 tsp mushroom seasoning
- 1 tsp chicken bouillon powder
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 1 tsp white pepper
- 2 tsp dry minced onion
- 2 tsp dry minced garlic
- 1 bunch fresh lemongrass
- 4 stems scallion heads
- 3×32 oz chicken broth
- 3×16 oz cans coconut juice
- 3 x 14 oz cans coconut milk
- 2 tsp lemongrass powder, divided
- 2 tbsp extra virgin olive oil, divided
- Bean sprouts, fresh basil
- Sweet onions, thinly sliced
- 2 tbsp sesame oil
- 4 garlic gloves, diced
- Bun Gao noodles or french bread
DIRECTIONS
- 1.Clean and cut chicken into small pieces.
- 2.Using a large soup pot, add chicken, dry curry powder, mushroom seasoning, chicken bouillon powder, garlic powder, onion powder, sesame oil, lemongrass powder. Mix well to marinade chicken.
- 3.Peel, clean and cut sweet potatoes into small chunks. Set aside.
- 4.Wash and cut fresh lemongrass into 2 inch in length pieces.
- 5.Peel and cut sweet onion into slices. Set aside.
- 6.Using a separate large bowl, marinate by mixing sweet potatoes, dry curry powder, garlic powder, onion powder, sesame oil, lemongrass powder.
- 7.Using a large non-stick frying pan, add olive oil with fresh diced garlic. When garlic is lightly brown, add to fry chicken until brown on both sides (about 4-5 minutes).
- 8.Add chicken back to large soup pot. Add sweet onion, coconut flavored curry sause, coconut juice, coconut milk, chicken broth, bay Leaves. Cook over medium heat for 3 hours.
- 9.Add marinated sweet potatoes from Step 6. Cook over low heat for another 1 hours.
- 10.Serve curry with Bun Gao noodles or french bread, bean sprouts and fresh basil, sliced sweet onion.