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Vietnamese
Curry HT
MC 50mins plus marinating
Vietnamese
name: Cari
Serves
4 Hot Poultry Vegetables Main Course Curries
Gluten Wheat Dairy Free Eggless Vietnam Asia Asian
Ingredients
2
teasp Medium Curry Powder
Salt
and Black Pepper
1
teasp Sugar
4
large Chicken Joints, halved
3
tbsp Vegetable Oil
2
Potatoes or Sweet potatoes, peeled and cubed
2
Cloves garlic, chopped
2
Bay leaves
1
Onion, cut into wedges and separated
1
Stalk fresh lemon grass, presoaked for 20 minutes
and cut into 2.5cm/1-inch
pieces
240ml/8fl.oz.
Water
1
Carrot, cut into thick slices
240ml/8fl.oz
Tinned Coconut milk
120ml/7fl.oz.
Water
Instructions
1.
Place the chicken in a large bowl, add the curry powder, black pepper, sugar and
salt, mix well and leave to marinate for at least 1 hour.
2.
After the marination time, heat the oil in a large saucepan, add the
potatoes and brown on all sides over high heat. Remove from the pan with a
slotted spoon and set aside.
3.
Pour all but 2 tablespoons of the oil from the pan, reheat
until very hot then add the garlic, bay leaves, onion, and lemon grass and cook
for 1 minute, stirring.
4.
Add the marinated chicken and fry for 5 minutes on all sides.
5.
Add 240ml/8fl.oz. of water and the carrot, mix well, bring to the
boil then reduce the heat, cover and simmer for 15 minutes, stirring once during
the cooking.
6.
Add the pre-fried potatoes, coconut milk and about 120ml/7fl.oz. of water,
mix well, recover and simmer for a further 15 minutes. Serve with
rice.
More
Chicken Recipes | General Prep & Cooking Times |
More Vietnamese Recipes
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