Lemongrass Curry with Chicken and Potatoes

This dinner started with the Asian Vegetable I bought at the Davis Farmer's Market.  I'm not exactly sure what it is called, but it is kind of a cross of chinese broccoli and bok choy.  I thought about stir frying it, but when I think of stir fry, I think of soy sauce, and that didn't appeal to me.  Andrea Nguyen's Into the Vietnamese Kitchen has a section called Basic Boiled Vegetable where she describes a simple method of boiling asian vegetables in plenty of salted water and serving them with a saucy dish.  My version of her Chicken, Lemongrass, and Potato Curry provided the sauce.

We've had this Curry before, and Tess found it too spicy.  So I let her add the heat this time and she cut the amount of Madras Curry powder in half.  The result was perfect for her...spicy but not too spicy.  Lisa and I really enjoyed the vegetable.  Tess not so much.