Vietnamese Chicken Curry Recipe (Cà Ri Gà

• Gluten free

• Meat

  • 2 lb Chicken, cut

• Produce

  • 3 Bay leaves
  • 1/2 lb Carrots
  • 4 Gloves garlic
  • 2 stalks Lemongrass
  • 1 Onion, medium sized
  • 2 tsp Onion powder
  • 1 1/2 lb Potatoes

• Canned Goods

  • 2 cups Chicken broth
  • 1/2 cup Coconut milk

• Baking & Spices

  • 2 tbsp Curry powder
  • 2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 2 cups Water

Found on hungryhuy.com

Ingredients

• 2 lb chicken (any cut, chopped into large 2-3 pieces)
• 1½ lb potatoes
• ½ lb carrots
• 1 medium-sized onion, finely chopped
• 4 gloves garlic, finely chopped
• 2 stalks lemongrass, cut into 5 pieces then split lengthwise, smashed to expose more leaves
• 3 bay leaves
• ½ cup coconut milk
• oil for frying
• 2 tsp sugar
• 2-3 cups chicken broth
• 2-3 cups water
• 2 tsp salt
• 2 tsp onion powder
• 2 tbsp curry powder

Directions

• Cut chicken into large 2-3 chunks if using large pieces.
• Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
• Cut onions and carrots into 2 chunks, deep fry until lightly browned.
• After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if youre using skinless.
• Remove chicken, drain fat and clean off any burned residue in the pot.
• Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
• Return chicken to the pot with lemongrass, bay leaves, and sugar.
• Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
• Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
• After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
• Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
• Return the flame to high heat, then reduce to a low boil until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
• Add coconut milk until it hits a boil, then turn off the heat.
• Serve with bread, accent with a squeeze of lemon and sambal for heat.