Ca ri ga (Chicken curry with sweet potatoes)

Ca ri ga (Chicken curry with sweet potatoes)
Makes 4 servings.

3 tablespoons curry powder
1/2 teaspoon salt, or to taste
2.5 pounds boneless/skinless chicken thighs
2 tablespoons vegetable oil
1 chopped shallot
2 minced garlic
2 to 3 teaspoons ground chili paste
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass stalks, cut into 3-inch pieces and bruised
2 minced chile
1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised
1.5 cup chicken broth
3 carrots (2-3c), cut on the diagonal into 2/3-inch pieces
8oz mushrooms, quartered
1 1/2 cups unsweetened coconut milk
1 yellow onion, wedges
1 medium sweet potato (about 1.5 pound), cut into 1-inch cubes
garnishes:
Asian basil leaves, cut in half
cilantro
4 scallions

1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add
the chicken and turn to coat the meat evenly. Set aside for 30 minutes.
2. Heat the oil in a medium pot over moderate heat. Add the shallot,
garlic, chili paste and the remaining 1 tablespoon curry powder, and stir
until fragrant, about 10 seconds. Add the chicken and cook until the
edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce,
sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce
the heat. Add the carrots and cook for 10 minutes. Add the coconut milk,
onion and sweet potato and cook until the vegetables are tender, about 15
minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro
and scallions, and serve.