Lemongrass is native to the tropical countries and grows upright in dense bunches thriving in moist, warm climates. Found in many Indian, Chinese and Thai cuisine to aid in digestion and is rich in antioxidants. Organic Connection cut and sifted lemongrass is 100% organic and can be used to make refreshing, aromatic herbal teas or added to your cooking. Using eco-friendly practices, Organic Connections is pesticide-free leaving the soil rich in nutrients. [CUT & SIFTED]
Contains:
Organic Lemongrass (Cymbopogon citratus)
Important Information:
Store in a cool, dry place. Keep out of reach of children.
Dosage
Can be used to make refreshing, aromatic herbal teas or added to your cooking.
Certified Organic Loose Herbal Teas & Remedies
Organic Connections makes quality food supplements including: Organic ground Cinnamon powder, both Ceylon and Cassia and Organic Slippery Elm Bark powder to provide fibre and support intestinal health. Organic Connections believes in quality, natural and organic ingredients to provide the best in natural health.
Chicken Curry with Sweet Potato and Lemongrass
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
4 to 6 servings
To divide each chicken thigh into three equal pieces, cut the flat side as one piece, then halve the thicker portion. If large thighs are unavailable, use smaller ones and cut each into two pieces.
Ingredients:
- 1/2 cup coarsely chopped lemongrass, from 2 medium stalks
- 2 tablespoons coarsely chopped peeled ginger
- 1 medium yellow onion, coarsely chopped
- 2 tablespoons curry powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon
cayenne
pepper, optional
- 1 (13.5-ounce) can full-fat, unsweetened coconut milk, not shaken
- 2 tablespoons virgin
coconut oil
or neutral oil, such as canola
- 4 large boneless, skinless chicken thighs (about 1 3/4 pounds total), each cut into 3 pieces
- 1/2 teaspoon fine sea salt
- 1 1/4 pounds sweet potatoes (white or orange flesh), peeled and cut into 1-inch chunks
- 3 to 5 fresh
cilantro
sprigs, coarsely chopped
Directions:
Make the curry paste:
In a food processor, whirl the lemongrass into a fine texture, about 3 minutes, pausing occasionally to scrape down the bowl. Add the ginger and pulse to finely chop. Add the onion and pulse again to chop.
Add the curry powder, black pepper, and
cayenne
(if using) and whirl until you have a fragrant yellow paste, about 30 seconds.
Prep the coconut milk:
Do not shake the can of coconut milk. Open the can and remove 1/3 cup of the thick cream at the top of the coconut milk. Stir the remaining lighter milk, and set both aside.
Begin cooking the curry:
In a 3- to 4-quart pot over medium-high heat, melt the
coconut oil. Add the lemongrass paste and cook for 3 to 5 minutes, stirring frequently, until fragrant and no longer raw and harsh smelling. Lower the heat as needed to avoid scorching.
Add the chicken and 1/2 teaspoon salt, stir to combine, and cook for 1 minute to meld the flavors. Add the coconut milk and a little water to cover the chicken. Bring to a simmer over medium-high heat, cover, and adjust the heat to gently simmer for 15 minutes, stirring occasionally.
Add the sweet potatoes:
Uncover the pot, add the sweet potatoes, and return the curry to a simmer. Continue cooking for 10 to 12 minutes, uncovered and stirring occasionally, until the potatoes are tender.
Finish the curry:
Turn off the heat, stir the coconut cream into the sauce, and let rest on the burner’s receding heat for 10 minutes, uncovered, to blend and mature flavors. Taste and season with salt (unsalted curry powder may require an additional teaspoon), and splash in a bit of water if the flavors are too strong.
Serve immediately, garnished with the cilantro.
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Product Details
Chicken Curry with Sweet Potato and Lemongrass
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
4 to 6 servings
To divide each chicken thigh into three equal pieces, cut the flat side as one piece, then halve the thicker portion. If large thighs are unavailable, use smaller ones and cut each into two pieces.
Ingredients:
- 1/2 cup coarsely chopped lemongrass, from 2 medium stalks
- 2 tablespoons coarsely chopped peeled ginger
- 1 medium yellow onion, coarsely chopped
- 2 tablespoons curry powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon
cayenne
pepper, optional
- 1 (13.5-ounce) can full-fat, unsweetened coconut milk, not shaken
- 2 tablespoons virgin
coconut oil
or neutral oil, such as canola
- 4 large boneless, skinless chicken thighs (about 1 3/4 pounds total), each cut into 3 pieces
- 1/2 teaspoon fine sea salt
- 1 1/4 pounds sweet potatoes (white or orange flesh), peeled and cut into 1-inch chunks
- 3 to 5 fresh
cilantro
sprigs, coarsely chopped
Directions:
Make the curry paste:
In a food processor, whirl the lemongrass into a fine texture, about 3 minutes, pausing occasionally to scrape down the bowl. Add the ginger and pulse to finely chop. Add the onion and pulse again to chop.
Add the curry powder, black pepper, and
cayenne
(if using) and whirl until you have a fragrant yellow paste, about 30 seconds.
Prep the coconut milk:
Do not shake the can of coconut milk. Open the can and remove 1/3 cup of the thick cream at the top of the coconut milk. Stir the remaining lighter milk, and set both aside.
Begin cooking the curry:
In a 3- to 4-quart pot over medium-high heat, melt the
coconut oil. Add the lemongrass paste and cook for 3 to 5 minutes, stirring frequently, until fragrant and no longer raw and harsh smelling. Lower the heat as needed to avoid scorching.
Add the chicken and 1/2 teaspoon salt, stir to combine, and cook for 1 minute to meld the flavors. Add the coconut milk and a little water to cover the chicken. Bring to a simmer over medium-high heat, cover, and adjust the heat to gently simmer for 15 minutes, stirring occasionally.
Add the sweet potatoes:
Uncover the pot, add the sweet potatoes, and return the curry to a simmer. Continue cooking for 10 to 12 minutes, uncovered and stirring occasionally, until the potatoes are tender.
Finish the curry:
Turn off the heat, stir the coconut cream into the sauce, and let rest on the burner’s receding heat for 10 minutes, uncovered, to blend and mature flavors. Taste and season with salt (unsalted curry powder may require an additional teaspoon), and splash in a bit of water if the flavors are too strong.
Serve immediately, garnished with the cilantro.
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