Vietnamese Chicken Curry
Ingredients:
2 lbs chicken
1 tsp salt
2 teaspoons chicken powder
1 tablespoon sugar
1/2 teaspoon black pepper
1 tablespoon madras yellow curry powder
Curry:
1/4 cup vegetable oil (I used rendered chicken fat)
2 Tablespoons minced lemongrass
5 garlic cloves (mince)
1 large shallot (mince)
5 lime/lemon/bay leaves (optional)
1/2 yellow onion (thin wedges)
3 cups water * too watery - reduce to 2 cups
1 13.5-oz can coconut milk
1 carrot
1 potato
1 teaspoon salt
1 tablespoon fish sauce
1 tablespoon sugar
Garnish:
lime wedges
chopped cilantro
Instructions:
Marinate the chicken with salt, chicken powder, sugar, black pepper, and curry powder at least 15 minutes, can be a few hours or overnight.
In a pot, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, onions, and kaffir lime leaves. Saute 1-2 minutes until fragrant.
Toss in marinated chicken and brown. Add water.
Cover with a lid and simmer medium-low for 30 minutes.
Add potatoes and carrots. Simmer on medium for 10 minutes, or until fork-tender. Remove leaves and discard.
Season to taste with salt, fish sauce, sugar, if needed (I added 1.5 tbsp of each at the end)
Garnish with cilantro and lime juice (much needed!) Serve with a side of rice.
Notes:
06/29/2024: Made this for Cindy and In-Young for the first time! It was a little liquid-y but that probably was because I could have cooked it for longer. We added some cornstarch to thicken it up but could probably just cook it lower and slower next time. Would add another potato and carrot and use a bigger pot. There's a jar of red curry powder in the cabinet I would love to try this with as well.
Source: https://www.vickypham.com/blog/vietnamese-chicken-curry-ca-ri-ga
