Vietnamese Chicken Curry
Vietnamese chicken curry (cà ri gà) is filled with flavor. Although there's some waiting time with the special herbs and care given to the tubers, this curry recipe is straightforward to organize . This, another recipe, that i used to be lucky enough to get older eating as a toddler .
INGREDIENTS
2 lb of chicken, chopped into 2-3 "2 lb of chicken, any cut, dig 2-3" pieces
1 1/2 pounds of potatoes 1 1/2 pounds of potatoes
1/2 lb carrot 1/2 lb carrot
1 medium onion, finely chopped 1 medium onion, finely chopped
4 gloves finely chopped garlic 4 gloves finely chopped garlic
2 lemongrass stalks, cut 5 inches then split lengthwise, crush to form more leaves 2 lemongrass, cut 5 inches then split lengthwise, grind to form more leaves
3 bay leaves 3 bay leaves
1/2 cup coconut milk 1/2 cup coconut milk
oil for vegetable oil for frying
2 teaspoons of sugar 2 teaspoons of sugar
2 to three cups chicken broth 2 to three cups chicken broth
2 to three glasses of water 2 to three glasses of water
marinate
2 teaspoons of salt 2 teaspoons of salt
2 teaspoons of onion powder
2 tablespoons Vietnamese flavorer D&D Gold brand product (with three bells logo) 2 tablespoons D&D flavorer Vietnam brand product (with three bells logo)
Optional flavor accents
1 lemon, sliced 1 lemon, sliced
1/4 teaspoon condiment / chili paste with vinegar
INSTRUCTIONS
1.Cut the chicken into 2-3 "large pieces if using large chunks.
2.Add salt, shallot powder, and flavorer to the chicken. Let it steep for two to 4 hours.
3.Cut the onions, potatoes, and carrots into 2 inches.
4.Fry the potatoes and carrots until they're brown to stay their shape.
5.After seasoning, lightly brown the chicken on all sides within the pan, skin side down. Add oil if used without skin.
6.Remove the chicken, drain the fat and take away the remaining burnt from the pan.
7.Add a touch oil to the frypan over low heat and sweat the onions until tender, then add the garlic until brown.
8.Return the chicken to the pan with the lemongrass, bay leaves and sugar.
9.Add 50% water and 50% chicken broth to the pan until all the ingredients are completely covered.
Put the warmth on high until it boils, reduce to medium-high to take care of low heat.
10.After 5 minutes of a coffee simmer, taste the broth and adjust the salt, sugar and flavorer to taste if necessary.
11.Add potatoes and carrots, and more water and chicken broth to hide (50/50 ratio).
12.Return the warmth to high until it boils, then reduce it to a simmer until the chicken is totally cooked and therefore the potatoes and carrots are the specified doneness.
13.Add coconut milk, stir and switch the warmth to a boil, then close up the warmth .
14.Serve with bread accented with juice and condiment to warm.
