Vietnamese Chicken Curry (Ca Ri Ga)Serves: 2-3STUFF1 half chicken1 Tbsp Madras curry powder1 Tbsp ko
Vietnamese Chicken Curry (Ca Ri Ga)Serves: 2-3STUFF1 half chicken1 Tbsp Madras curry powder1 Tbsp kosher salt¼ tsp black pepper1 tsp sugar2 Tbsp ginger, minced1 shallot, minced2 garlic cloves, minced½ lb potatoes, medium chopped½ lb sweet potatoes, medium chopped½ lb carrots, medium chopped2 lemongrass sprigs, 3-4 in of lower root smashed3 cups water or chicken stock1 13.5-oz can coconut milk1 bunch cilantro (garnish)STEPSCombine curry powder, salt, pepper, and sugar in a bowel. Break down chicken into breast, thigh and drum stick. Cut chicken into desired size pieces + pat dry with paper towel. Toss chicken in marinade and set aside at room temperature (can also be marinated overnight).Prepare veggies while chicken is marinating. Peel potatoes, sweet potatoes, and carrots. Cut into equal sizes to ensure equal cooking time and gather together.Over medium high heat, coat a large pan with oil. When oil comes up to temperature and you see a slight wisp of smoke, add lemograss and chicken skin-side down. Sear all sides about 5 minutes.Add root vegetables and sear for a few minutes. Once you get some color on the veggies, add ginger, shallot and garlic. Sweat for a minutes, and then cover with water/stock and coconut milk.Bring to a boil and skim the foam. Reduce heat to a medium simmer and adjust seasonings to taste. Cook until chicken and vegetables are tender, about 15-20 minutes.Garnish with cilantro and serve with a fresh baguette or steamed rice. -- source link
#vietnamese#winter#recipes#coconut milk#lemongrass#cilantro#ginger#chicken#shallots#sweet potato#potatoes