Susan

Vietnamese Chicken Curry (Ca Ri Ga)

Name: Vietnamese Chicken Curry (Ca Ri Ga)
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 lbs chicken (chicken thighs preferred; cut into bite-sized pieces); 1 teaspoon salt; 2 teaspoons chicken bouillon powder; 1 tablespoon granulated sugar; ¼ teaspoon ground black pepper; 1 tablespoon madras yellow curry powder; ¼ cup vegetable oil; 2 tablespoons minced lemongrass; 5 garlic cloves (mince); 1 large shallot (mince); 5 lime/lemon/bay leaves (optional); 3 cups water; 1 13.5-oz can coconut milk; 1 carrot (10 oz, peel, cut into ½-inch coins); 1 potato (10 oz, peel, cut twice the size of carrots); ½ yellow onion (slice into wedges); 1 teaspoon salt; 1 tablespoon fish sauce; 1 tablespoon granulated sugar; Cilantro; Green onions; Lemon/limes leaves

6 servings

분량

5 minutes

활동 시간

1 hour

총 시간

요리 시작

재료

2 lbs chicken (chicken thighs preferred; cut into bite-sized pieces)

1 teaspoon salt

2 teaspoons chicken bouillon powder

1 tablespoon granulated sugar

¼ teaspoon ground black pepper

1 tablespoon madras yellow curry powder

¼ cup vegetable oil

2 tablespoons minced lemongrass

5 garlic cloves (mince)

1 large shallot (mince)

5 lime/lemon/bay leaves (optional)

3 cups water

1 13.5-oz can coconut milk

1 carrot (10 oz, peel, cut into ½-inch coins)

1 potato (10 oz, peel, cut twice the size of carrots)

½ yellow onion (slice into wedges)

1 teaspoon salt

1 tablespoon fish sauce

1 tablespoon granulated sugar

Cilantro

Green onions

Lemon/limes leaves

방향

Marinate the chicken with salt, stock powder, sugar, black pepper, and yellow curry powder for at least 15 minutes. For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results.

In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves. Saute for 1-2 minutes until fragrant.

Toss marinated chicken in the aromatic mixture until evenly coated. Add water. Cover with a lid and simmer on medium-low for 30 minutes. Stir chicken occasionally in the liquid as needed for even cooking. For larger cuts of chickens, cook for an additional 15 minutes.

Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small opening to prevent the coconut milk from boiling over. Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Remove lemon leaves and discard.

Season to taste with salt, fish sauce, and sugar, if needed. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves. Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing flavor.

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