Vietnamese chicken curry - Cà ri gà

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 5 Chicken legs (approx. 1.1 kg)
  • 7 TABLESPOONS Oil
  • 7-10 Tbsp Curry Powder
  • 150 g Shallots
  • 4 Garlic cloves
  • 15 g fresh ginger
  • 4 Sticks of lemongrass
  • 400 g Carrots
  • 1 (approx. 100 g) Tomato
  • 2 red chillies
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 250 ml Chicken broth
  • 1 tin(s) (400 g) Coconut milk
  • 1-2 TEASPOONS demerara sugar
  • 2-3 TEASPOONS Lime juice

Directions

  1. 1

    Wash chicken legs, pat dry, remove meat from bone and cut into large pieces. Place in a bowl. Mix 2 tablespoons of oil and 2 tablespoons of curry. Mix into the meat and marinate for about 30 minutes

  2. 2

    In the meantime, peel the shallots, garlic and ginger and cut them into pieces. Remove the outer leaves from the lemon grass. Lightly crush lemon grass in a mortar and cut into pieces. Peel carrots and cut them into slices about 1 cm thick. Wash and clean the tomato and cut it into pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces

  3. 3

    Remove meat from the marinade and season with salt and pepper. Heat 2 tablespoons of oil in a casserole dish. Fry half of the meat in it for about 5 minutes all around. Take it out, do the same with the rest of the meat. Put 1 tablespoon of oil into the casserole. Sauté the shallots, garlic, ginger and lemongrass for about 2 minutes. Sprinkle with 1/2 tsp curry and sauté briefly. Add the carrots, tomato and chilli and sauté briefly. Deglaze with broth and coconut milk. Put the meat back into the pot, bring everything to the boil and simmer covered for 30-40 minutes. Finally season to taste with salt, pepper, sugar and lime juice. Serve with baguette or Asian rice noodles

  4. 4

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
840 kcal
CARBS
22 g
FATS
60 g
PROTEINS
52 g

Categories & Tags

Miscellaneousvery easyPasta