Using Herbs and Spices

Vietnamese Recipes & Cuisines (Poultry)

Chicken Curry Recipe

(Cari Ga)

Ingredients : Serves 4

1.5 kg

125 ml

1 kg

2 stalks

250 ml

800 ml

1 teaspoon

1/4

1/4

1 loaf

 

Marinade :

1

4 cloves

2.5 cm

3 stalks

1 teaspoon

2 teaspoons

 

Garnishing :

Handful

4

2

Chicken, cut into 8 or 9 pieces

Oil

Potatoes, chopped into pieces

Lemon grass, crushed

Water (optional)

Fresh Coconut milk (to substitute with cans coconut milk)

Palm or golden granulated sugar

Salt

Pepper

French bread, to serve

 

 

Onion, roughly chopped

Cloves garlic, crushed and chopped

Galangal, finely chopped

Lemon grass, finely sliced

Dried chili

Mild curry paste

 

 

Coriander (cilantro) leaves

Spring onions (scallions), diagonally sliced

Lime, cut into thin wedges

 

Method :
  • Make the marinate. Grind all the ingredients briefly in a small food processor, then pound them in a mortar. This releases more of their juices.

  • Spread this marinate over the chicken pieces, cover and leave for a minimum 3 hours at room temperature or preferably overnight in the refrigerator.

  • Heat half of the oil in a heavy based casserole, add the potato pieces and brown them all over.

  • Remove and drain on kitchen paper. Add the remaining oil to the casserole, and add the chicken pieces, browning the skin.

  • Add the crushed lemon grass stalks and return the potatoes with half the water.

  • Open both cans of coconut milk, spoon out and reserve the thickest part, and add the rest to the casserole.

  • Mix well, bring almost to the boil, then lower the heat and simmer for 35 minutes, stirring occasionally.

  • Add the remaining water if you think it is becoming too thick.

  • Mix the sugar with the thick coconut cream and add to the casserole just before serving.

  • Season with salt and pepper to taste.

  • Garnish the curry with coriander leaves, spring onions and lime wedges.

  • Serve with French bread.

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