Chicken Curry with Sweet Potato and Lemongrass

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 Madras-style curry powder, preferably Sun brand
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, optional
• 1 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, each cut into 3 pieces
• 1/2 teaspoon fine sea salt
• 1 1/4 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 3 to 5 fresh cilantro sprigs, coarsely chopped

Directions

1. Make the curry paste: Put the lemongrass in a food processor and run it until it becomes finely textured, about 3 minutes, stopping now and then to scrape the sides of the bowl. Add the ginger and pulse until finely chopped. Add the onion and pulse again to break it down.
2. Add the curry powder, black pepper, and cayenne, if you are using it, and process until the mixture turns into a fragrant yellow paste, about 30 seconds.
3. Prep the coconut milk: Leave the can of coconut milk unshaken. Open it, then scoop off 1/3 cup of the thick cream from the top. Stir the thinner milk left in the can, and keep both portions nearby.
4. Begin cooking the curry: Warm the coconut oil in a 3- to 4-quart pot over medium-high heat until melted. Add the lemongrass paste and cook, stirring often, for 3 to 5 minutes, until it smells aromatic rather than sharp and raw. If it starts to catch or darken too fast, turn the heat down.
5. Add the chicken and 1/2 teaspoon salt, stir everything together, and cook for 1 minute so the flavors can start to come together. Pour in the coconut milk, then add a little water, just enough to cover the chicken. Bring the pot to a simmer over medium-high heat, cover it, and adjust the heat so it bubbles gently for 15 minutes, stirring from time to time.
6. Add the sweet potatoes: Take off the lid, stir in the sweet potatoes, and bring the curry back to a simmer. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the sweet potatoes are tender.
7. Finish the curry: Turn off the heat, stir the reserved coconut cream into the sauce, and leave the pot uncovered on the cooling burner for 10 minutes so the flavors can settle and round out. Taste and add salt as needed; unsalted curry powder may need an additional teaspoon. If the curry tastes too concentrated, stir in a small splash of water.
8. Serve right away, finished with the cilantro.