Vietnamese Chicken Curry
Cà Ri Gà
Quan Ngon 138
No 138 Nam Ky Khoi Nghia, District 1, Ho Chi Minh
Yields 4 Servings
4-8 chicken drumsticks
2 t turmeric
1 t curry
1 stalk lemongrass, cut into 1-inch pieces, smashed
2 cloves garlic, minced
½ c vegetable oil, for frying
1 ½ lb potatoes, peeled, large chunks
1 large onion, yellow, peeled, sliced
3 c chicken broth, high quality
3 c pork stock, high quality
1 t curry
1 c coconut milk
2 t sugar
1 bay leaf
salt, as needed
2 French baguettes, warmed
Combine marinade ingredients in shallow bowl. Cover, refrigerate for 5 hours.
Remove chicken. Separate the lemongrass and garlic from the marinade. Set aside.
Add oil to large pot, heat on high. Add potatoes until crispy. Remove. Set aside. In large skillet, heat reserved marinade until shimmering. Add lemongrass and garlic, heat until fragrant. Add the chicken and onions, until the outside of chicken is golden brown and seared. In a separate pot bring the stocks to a boil with curry, sugar, salt, bay leaf. Lower temperature to medium. Add the chicken, potatoes, onions. Simmer for 15 – 20 minutes making sure chicken is cooked through. Add coconut milk. Bring to boil. Remove from heat. Adjust seasoning, if needed.
Serve warm with warm baguettes.