Cà Ri Gà (Vietnamese Chicken Curry)

Ingredients

10 pieces Chicken Thigh 10 pieces Chicken Thighs or a pack fresh Chicken Tenderloin (about $19 at Costco)

4 tablespoons Curry Powder

3 tablespoons  Salt

4 tablespoons Sugar

6 medium Shallots, thinly sliced

3 tablespoons finely chopped Garlic

4 stalks of Lemongrass

9 cups Water

2-2 1/2 cups Coconut Cream

6 medium Sweet Yams

6 large Carrots

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Directions


Preparing Meat


Chicken tenderloin also makes wonderful curry. The tenderloin is the small strip on the underside of the breast. It is much more tender and juicy than the breast.
You can also use chicken thighs with skin on and bone-in for more flavor. If using skin-on chicken thighs, trim off excess fat. Chop thigh into large chunks. 
Place chicken in a large bowl. Mix chicken with curry powder, salt, sugar and shallot. You can cook it right away or marinate for half an hour or overnight.

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Preparing Vegetables

Cut sweet yams into 1/2-inch thick slices.  Cut carrots into 1-inch chunks.  You can also use potatoes if preferred.  I am not a fan of potatoes, so I leave it out.  


Add cooking oil in a hot frying pan, fry the sweet yams at medium heat until golden on both side. Set aside.

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Preparing Lemongrass

Cut lemongrass stalks into 5-inch segments.  Smash with the flat blade of knife to release the aromatic oils.  Set aside.

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Cooking Chicken Curry

Use the same frying pan to saute garlic and lemongrass until fragrant. Add chicken and saute until slightly cooked.

Transfer lemongrass to a large pot of water and bring it to a boil. Add chicken and bring it to a boil again. Reduce heat to medium-low and cook for about 10 minutes until chicken is fully cooked. Add carrots and sweet yams. Cook for about 5 minutes or until the vegetables soften.
Add 2 cups of coconut milk until it hits a boil, then turn off the heat. Avoid cooking chicken curry with coconut milk too long to preserve the vibrant colors.
This curry broth has a mild taste but if you prefer a richer taste, add another 1/2 cup of coconut cream.

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Presentation



Chicken curry goes well with toasted French bread, noodle, or even naan bread.  Break toasted bread into big piece then dunk it into the sauce and gobble up.  You can also enjoy it by itself.  It's guarantee to make your taste buds and tummy quite happy.

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