Description
I use Vietnamese-style curry powder found at Asian food stores (usually called ‘cari’). If you can’t find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) whole chicken, skin removed and cut into pieces
- 1 onion, cut into chunks
- 2 shallots, thinly sliced
- 2 cloves garlic, chopped
- ⅛ cup thinly sliced fresh ginger root
- 1 stalk lemon grass, cut into 2 inch pieces
- 4 tablespoons curry powder
- 1 green bell pepper, cut into 1 inch pieces
- 2 carrots, sliced diagonally
- 1 quart chicken broth
- 1 quart water
- 2 tablespoons fish sauce
- 2 kaffir lime leaves
- 1 bay leaf
- 2 teaspoons red pepper flakes
- 8 small potatoes, quartered
- 1 (14 ounce) can coconut milk
- 1 bunch fresh cilantro
Instructions
- Heat oil in a large stockpot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
- Saute shallots in pot for about 1 minute
- then stir in garlic
- ginger
- lemon grass and curry powder. Continue to cook for about 5 minutes
- then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth
- water and fish sauce. Season with lime leaves
- bay leaf
- and red pepper flakes.
- Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes and chicken are tender
- 40 to 60 minutes. Garnish each dish with a sprig of fresh cilantro.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 8