Marinate the Chicken: In a large bowl, combine the chicken, salt, chickenbouillon powder, sugar, black pepper,and Madras curry powder. Let the chicken marinate for at least 15 minutesto absorb the flavors. For best results, marinate for 2 hours or overnight inthe fridge.
Sauté the Aromatics: In a medium skillet or wok, heat vegetable oil overmedium-high heat. Add the minced lemongrass, garlic,and shallot. Sauté for 1-2 minutes until fragrant. If using,add lime, lemon, or bay leaves and cook for an additionalminute.
Add the Chicken: Add the marinated chicken to the skillet with the aromatics. Stir well to coatthe chicken in the mixture. Pour in water and bring to asimmer. Cover the skillet with a lid and cook for about 30 minutes onmedium-low heat, stirring occasionally to ensure the chicken cooks evenly.
Add the Coconut Milk and Vegetables: Once the chicken is cooked, add coconut milk, carrots,potatoes, and onion to the skillet. Stir tocombine. Cover with a lid, leaving a small opening to prevent the coconut milkfrom boiling over. Let the curry simmer for another 10 minutes or until thevegetables are fork-tender.
Season the Broth: Taste the broth and add salt, fish sauce, andsugar to balance the flavors. Stir well to combine all theseasonings. Discard the lime/lemon/bay leaves if used.
Serve and Garnish:Once the curry is ready, serve it over steamed rice or alongside warmbaguettes. Garnish with fresh cilantro, green onions,or lemon/lime leaves for added freshness and flavor.
