Here’s an updated recipe and tutorial for Cari Ga or Vietnamese Chicken Curry! In this new version I air fried the sweet potatoes & carrots instead of frying. This helps keep their shape while cooking the curry.
I love my curry to be slightly more on the sweet side so I use only sweet potatoes however you can use regular potatoes, yams or a mix of all three. Carrots are optional.
Ingredients:
8 chicken thighs
3 sweet potatoes (approx 3 lbs)
4 carrots (optional)
1 can of coconut milk
5 cups water
Cooking oil
1 tsp annatto seed oil (optional)
Marinade:
3 tbsp minced lemongrass
1 tbsp minced ginger
1 minced shallot
2 tbsp minced garlic
2 tbsp curry powder
1 tsp salt
1 tsp sugar
2 tsp chicken stock powder
Season to taste: I added extra 2 tsp salt and 1 tsp chicken stock powder
Instructions:
1. Cut chicken into bite size pieces and mix with all marinade ingredients. Let marinade for at least 30 min.
2.Cut carrots and sweet potatoes into bite size pieces.
3. Fry or air fry (10-15 min 400 degrees F) carrots and potatoes to prevent them from losing their shape while stewing in the curry.
4. Heat a deep pan/pot with oil and cook chicken until the outside is cooked.
5. Add coconut milk and 5 cups of water.
6. Bring to boil then skim off foam.
7. Add in carrots and potatoes and reduce to low/medium heat.
8. Season to taste. I added extra 2 tsp salt and 1 tsp chicken stock powder.
9. It is optional but add 1 tsp of annatto oil for a vibrant color boost.
10. Cook until chicken is tender. I usually cook it for about 30 min.
Serve over vermicelli noodles, rice or with baguette. I also like to have a dipping sauce made of salt, lime and thai chilies.
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Music: Flow
Musician: LiQWYD
7 июл 2021
