Ca-Ri Ga (Chicken Curry With Potatoes, Carrots and Peas) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a super delicious Vietnamese curry. Every time I make it, people are blown away! It is even more flavorful the next day. Ingredients:
2 tablespoons yellow curry powder |
3 cloves garlic |
1 tablespoon sugar |
2 small shallots |
2 tablespoons salt |
1 tablespoon chili paste (such as sriracha) |
5 tablespoons peanut oil |
1 tablespoon ground black pepper |
2 lbs boneless skinless chicken thighs |
1 1/2 medium yellow onions, divided into 6 pieces and separated |
2 stalks lemongrass, cut into 2 inch lengths |
1 bay leaf |
2 cups water |
2 2/3 cups coconut milk |
4 large carrots, cut into 1 inch pieces |
3 lbs yams, peeled and sliced into 1 1/2 inch pieces |
1 1/2 cups frozen peas |
1/4 cup cilantro leaf |
Directions:
1. In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
2. Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
3. In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
4. Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
5. Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
6. Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
7. Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.
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