An Amazing Chicken Curry recipe!!!

This is the second time I've made this curry dish on my own and I feel like I've finally mastered it! The combination of the habanera pepper simmering away in the broth gives this curry a really nice punch of heat but it's packed full of flavor as well. We normally eat our curry with either crusty french bread for dipping, rice or a bowl of rice noodles, but we tried it with naan last night and it was delicious!

Just a caution, this dish is really spicy, so if you want to dial back the heat, I'd recommend only using half the measurements of the curry pastes below. But if you want to be adventurous, your taste buds will definitely be tantalized.

Ingredients:
1 whole chicken, skin removed, de-boned and cut into 2-3 inch pieces
1 bottle of yellow curry paste
1 can of red curry paste
4 garlic cloves, finely chopped
1 stalk of lemongrass, cut into 3 pieces
1 bay leaf
1 habanera pepper, left whole
1 lb of small potatoes, peeled and left whole
1 can coconut milk
1 qt half and half
1 medium yellow onion, quartered
2 tbsp salt
1 tbsp sugar
6 cups water

Wash the chicken pieces under cold water and thoroughly pat dry. In a small bowl, mix together the oil from the top of the yellow curry paste, the whole can of red curry paste, shallots, garlic, salt and sugar. Pour the marinade over the chicken and mix well to make sure all the pieces are coated, let the chicken marinade for 30-45 minutes.

In a large saute pan, add some olive oil over high heat. Fry the chicken pieces until they are brown on each side, save the marinade in the bowl. Remove the chicken and place in a large stock pot. In the same saute pan used to fry the chicken, scoop in the remaining marinade mix from the bowl, add in all the yellow curry paste, the lemon grass pieces and 2 cups of water. Bring to a good boil. Then pour all of the sauce into the stock pot with the chicken pieces.

Add in the remaining 4 cups of water, potatoes, bay leave and habenero pepper to the pot. Cook covered over low heat for 25 minutes, stirring occasionally and scooping out any fat and oil that surfaces.

Add in the whole can of coconut milk and half and half. Mix well and continue simmering for 15 minutes. When you taste the broth, there should be a good balance of sweet and salty from the coconut milk and curry pastes. Add salt to taste. Add in the onions and continue simmering for 10 minutes, until the onions are soft.

And since this ends up being a huge pot of curry, the broth freezes really well, so you can have dinner for another night during the week!