Ingredients

• 4 chicken drumsticks (serves 2)
  • Marinate 2-4 hours prior with
    • A heavy pinch of salt
    • 2 tbsp curry powder
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
• 2 Yukon or russet potatoes
• 1 large carrot
• 1/2 an onion
• 2-3 garlic cloves
• 1 stalk of lemongrass
• 1 cup of chicken stock
• 1 can of coconut milk
• Lime leaf
• 2 tbsp of fish sauce
• Green onion
• Cilantro
• Lime
• Sambal, or any chili paste
• Baguette or rice

Steps

1. Marinate the chicken with the seasonings listed above (salt, curry powder, onion powder, and garlic powder). Set aside for 2-4 hours.
2. Once the chicken is marinated, heat up a pot with oil. Fry the chicken on all sides to get a nice crust on the outside.
3. Take out the chicken and wipe away any burnt bits if there are any. Add in onion and garlic and fry for a few minutes until both are translucent.
4. Add in potatoes and carrots and cook for 2-3 minutes. Try to form a crust on the vegetables.
5. Add the chicken back in the pot along with the following:
   • 1 stalk of lemongrass
   • 1 cup of chicken stock (or enough to cover all the ingredients in the pot)
   • 1 lime leaf
   • A pinch of salt
6. Turn the heat to high until the liquid boils. Once it boils turn it down to a simmer and let it simmer for 30-45 minutes.
7. Add fish sauce to taste. Above is just an estimate, but measure with your heart (or taste it).
8. Add in the whole can of coconut milk. Turn off the heat.
9. Serve with rice or a baguette. Top with green onion, cilantro, sambal and lime, if desired.