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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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