Cà Ri Gà (Vietnamese Chicken Curry).
Tender pieces of chicken, sweet potatoes, russet potatoes, carrots and taro root in a savory and slightly sweet and creamy broth.
Servings: 6
Ingredients
- 4 pounds boneless, skinless chicken
- 2 tsp salt
- 2 tsp pepper
- 2 tsp chicken powder
- 2 tsp fish sauce more or less depending on taste.
- 4 tsp minced lemongrass
- 2 shallot chopped
- 4 tsp curry powder
- 36 grams fresh ginger chopped
- 2 stalk fresh lemongrass with the ends cut off and tenderized.
- 2 tsp fresh garlic minced
- 2 tsp vegetable oil
- 1 can coconut soda or coconut water
- 4 cups chicken broth
- 4 medium sweet potatoes peeled and cut into medium sized chunks.
- 2 large russet potato peeled and cut into medium sized chunks.
- 4 medium carrots peeled and cut into medium sized pieces.
- 1 can of full fat coconut milk
Instructions
Instructions for the chicken marinade:
- Wash the chicken by rubbing it with salt and then rinse the salt off with warm water. Pat the chicken dry.
- Cut up the sweet potatoes, russet potatoes and carrots into large chunks and set it aside.
- Gather the chopped garlic, ginger, shallot, salt, chicken powder, fish sauce, minced lemongrass, curry powder and pepper.
- Place them in a big bowl along with the boneless, skinless chicken thighs and mix well until all the ingredients are combined. Leave it to marinade for 1 hour.
Instructions for the broth:
- Take the fresh lemongrass, cut the ends off and tenderize using a meat tenderizer, mortar and pestle or rolling pin (similar to rolling out dough). This helps release the fragrant and flavors of the lemongrass when it's cooking.
- Place the vegetable oil in the pan along with the tenderized lemongrass and let sauté for 2 minutes.
- Add the marinated chicken to the pot to sear.
- Then add the coconut soda or coconut water if you cannot find coconut soda.
- And chicken broth to the pot.
- Close the lid and let the chicken simmer until chicken is cooked through. Approximately 1.5 hours.
- Carefully open the lid and add in the carrots and cook it for 10 minutes with the lid on.
- Then add the sweet potatoes and cook with the lid closed for another 10 minutes.
- Lastly, add the russet potatoes and cook until it's soft.
- Then pour in the can of full fat coconut milk.
- Mix well and serve with a baguette, over rice or noodles.
