Curry in all its variations simply belongs to Asian cuisine. For this reason, Vietnam is not immune to the many possibilities of curry powder. Each family has its own curry recipe, of which mixture of different spices the curry should consist. But for us Europeans it is perfectly sufficient to buy high-quality curry powder from the supermarket or Asian shops. In no time at all you can conjure up Cà ri gà, the Vietnamese chicken curry.
You usually don’t have to do much with a curry. It is enough to put everything in one pot and let it simmer slowly. This is no different with Cà ri gà. After you have cut, fried and steamed everything, which takes about ten minutes, you only have to let the dish simmer for another 35 to 40 minutes. In the meantime, you have all the time in the world. But don’t forget that you should stir the dish from time to time. Our list of ingredients is designed for two people. However, Cà ri gà can also be cooked on a large scale so that you can quickly satisfy a whole family. At 680 kcal, curry is a good calorie bomb, but with 39 grams of carbohydrates, it is also impressively rich.
Cà ri gà
Ingredients
- 1 shallot
- 2 lemongrass sticks
- 20 g ginger
- 1 clove of garlic
- 2 medium-sized carrots
- 4 medium-sized potatoes
- 500 g chicken legs
- salt
- brown sugar
- 2 tablespoons oil
- 3 teaspoons curry powder
- 1 teaspoon turmeric powder
- 400 ml coconut milk
- 2-3 tablespoons fish sauce
- 2 Stems of fresh coriander
- 3 tablespoons roasted peanuts
Instructions
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First peel the shallots and dice them finely. Then cut the lemongrass lengthwise and remove the outer leaves. Cut the lower third into fine rings. Leave the rest alone. Then peel and chop the ginger and garlic.
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Peel, wash and slice the carrots. The same goes for the potatoes, but cut them into bite-sized pieces.
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Wash the chicken under running water. Dab dry with kitchen paper. If you use a club, remove the joint. Cut the fillet into cubes. Now salt the meat. Add about one tablespoon of oil to a wok or casserole and heat. Add the leg or fillet cubes and fry them over high heat until golden brown. Then take them out.
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Turn down the heat to medium. Heat another tablespoon of oil. Add the lemongrass rings, garlic, ginger, shallots, curry powder and turmeric to your wok or casserole. Sweat everything for about one to two minutes. You will notice that the right time has come when everything starts to smell.
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When the time is right, add the unsweetened coconut milk and bring to the boil. For flavour, add two tablespoons of fish sauce, salt and one tablespoon of sugar. Now you can add the rest of the lemongrass to the pot.
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The potatoes, carrots and the chicken leg or cubes are now added to the curry. Cover the pot and simmer at medium heat for 35 to 40 minutes. Stir in the meantime.
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Finally, wash the coriander, shake it dry and pluck off the leaves. Before serving, taste your curry again with fish sauce, salt and sugar. In the plate, sprinkle your treats with the roasted peanuts, which you finely chop beforehand, and the coriander. Perfect with jasmine rice or a fresh baguette.