Vietnamese Chicken Curry

Welcome to Arbitrary Project – Curry installment 3!  This was very good, mild in heat level, and used some ingredients, like sweet potatoes, that I don’t traditionally associate with curries.  This recipes came from, again, “The Essential Wok Cookbook”.  I promise, next week I will use a different book.  Enjoy!

Ingredients:
4 large chicken quarters (leg and thigh), trimmed and cut into two pieces
1 tbs good quality curry powder
1 tsp raw sugar
1/3 cup vegetable oil
1 medium sweet potato, peeled and cut into 1 inch cubes
1 large onion, sliced
4 large cloves of garlic, minced
1 stem lemon grass, white part only
2 bay leaves
1 large carrot, peeled and chopped
1 (13 ounce) can coconut milk

Directions:
Pat the chicken dry with paper towels. In a small bowl, combine the curry powder, sugar, 1/2 tsp black pepper, and 2 tsp salt; mix together well. Use it to coat the chicken pieces, then store them in an airtight container. Let marinate overnight in the refrigerator.
Heat a wok over high heat. Add a couple tbs of oil and swirl to coat. Brown the chicken on all sides, then remove to a plate. If more than about 2 tbs of fat has accumulated, pour off the excess. Add the sweet potato to the wok and stir fry for about 3 minutes, just until lightly golden. Remove with a slotted spoon.
Lower the wok temperature to medium. Add the onion and garlic to the wok and stir fry for about 5 minutes, until softened. Add the garlic, lemon grass stalks, and bay leaves and cook for 2 minutes. Next, add 1 cup water, then slide the chicken in. Simmer, covered, over low heat for 20 minutes, stirring once or twice.
Stir in the carrot, sweet potato and coconut milk, and simmer, uncovered, for 30 minutes, stirring occasionally. Make sure the chicken is cooked through. Serve with 1 cup cooked white rice.

Note: I changed the recipe a little bit. It said to remove the skin from the chicken. I didn’t want to do that because I love chicken that is browned with its skin. If you want to do it skinless, then do not brown the chicken initially; instead, add the chicken and cook for 5 minutes right before adding the water.

Next week will be the last edition of Arbitrary Project – Curry, and we are going to India!!!

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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