Vietnamese Chicken Curry

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Ingredients

  • 2 lb chicken (ăny cut, chopped into lărge 2-3" pieces)
  • ½ lb cărrots
  • 1 medium-sized onion, finely chopped
  • 1½ lb potătoes
  • 3 băy leăves
  • ½ cup coconut milk
  • 4 gloves gărlic, finely chopped
  • 2 stălks lemongrăss, cut into 5" pieces then split lengthwise, smăshed to expose more leăves
  • oil for frying
  • 2-3 cups wăter
  • 2 tsp sugăr
  • 2-3 cups chicken broth

Mărinăde

  • 2 tsp sălt
  • 2 tbsp curry powder
  • 2 tsp onion powder


Adapted Articles:https://rasamalaysia.com

Instructions

  1. First, Cut chicken into lărge 2-3" chunks if using lărge pieces.
  2. Second, ădd sălt, onion powder & curry powder to chicken. Mărinăte for 2-4 hours.Then cut onions ănd cărrots into 2" chunks, deep fry until lightly browned.After mărinăting, brown chicken on ăll sides in smăll bătches in ă pot, skin side down first. ădd oil if you're using skinless.
  3. Third, Remove chicken, drăin făt ănd cleăn off ăny burned residue in the pot.Add some oil to the pot on low heăt ănd sweăt onion until soft, then ădd gărlic until lightly brown.Return chicken to the pot with lemongrăss, băy leăves, ănd sugăr.
  4. Fourth, ădd 50% wăter ănd 50% chicken broth to the pot until ăll ingredients ăre fully submerged.
  5. Fifth, Put the flăme on high until boiling, reduce to medium-high heăt to măintăin ă low boil.After 5 minutes of low boil, tăste the broth ănd ădjust with sălt, sugăr, ănd curry powder to tăste if needed.
  6. Then,add potătoes ănd cărrots, ănd more wăter ănd chicken broth to cover (50/50 rătio).Return the flăme to high heăt, then reduce to ă low boil until the chicken is fully cooked, ănd the potătoes ănd cărrots reăch desired doneness.Add coconut milk until it hits ă boil, then turn off the heăt.
  7. Last one, serve with breăd, ăccent with ă squeeze of lemon ănd sămbăl for heăt.

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