Cà ri gà (Vietnamese yellow chicken curry)
very easy
60 mins
60 mins
Ingredients
- 4 H
- 2 TABLESPOONS Curry Powder
- 1 Shallot
- 2 Sticks of lemongrass
- 1 piece(s) (approx. 30 g) Ginger
- 1 Garlic clove
- 4 medium-sized carrots
- 2 TABLESPOONS Oil
- 2 can(s) (400 ml each) unsweetened coconut milk
- 1 TEASPOON Chicken broth
- 3-4 Tbsp Fish sauce
- 7-10 Tbsp demerara sugar
Directions
- 1
Wash the chicken meat and pat dry. Cut the meat with the skin from the legs, cutting along the bones. Cut the chicken into bite-sized pieces. Cut chicken fillets into pieces as well.
- 2
Dust the chicken with curry and mix it with the help of sticks. Leave in the refrigerator for about 20 minutes (if possible, 3-4 hours).
- 3
Peel and finely chop the shallot. Cut the lemon grass lengthwise and remove the outer leaves. Cut the lower third into fine rings, leave the rest whole. Peel ginger and garlic and chop very finely.
- 4
Peel, wash and slice the carrots.
- 5
Heat 1 tablespoon of oil in a wok or casserole. Fry the meat in it at high heat until golden brown all around, remove. Turn the heat down to medium heat. Heat 1 tablespoon of oil in the wok. Stir-fry the lemongrass rings, shallot, ginger and garlic for 1-2 minutes until it begins to smell.
- 6
Then add coconut milk and 150 ml water with chicken stock and bring to the boil. Season to taste with 3 tablespoons of fish sauce and 1-2 tablespoons of brown sugar. Add the remaining lemon grass. Add carrots and chicken meat to the curry and cook over medium heat 35-40
- 7
Season curry with fish sauce and sugar. You can serve it with baguette or rice noodles, which are loosened up with chopsticks during cooking.
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