Vietnamese Chicken Curry (Ca Ri Ga)Serves: 2-3STUFF1 half chicken1 Tbsp Madras curry powder1 Tbsp ko

Vietnamese Chicken Curry (Ca Ri Ga)

Serves: 2-3

STUFF
1 half chicken
1 Tbsp Madras curry powder
1 Tbsp kosher salt
¼ tsp black pepper
1 tsp sugar
2 Tbsp ginger, minced
1 shallot, minced
2 garlic cloves, minced
½ lb potatoes, medium chopped
½ lb sweet potatoes, medium chopped
½ lb carrots, medium chopped
2 lemongrass sprigs, 3-4 in of lower root smashed
3 cups water or chicken stock
1 13.5-oz can coconut milk
1 bunch cilantro (garnish)

STEPS
Combine curry powder, salt, pepper, and sugar in a bowel. Break down chicken into breast, thigh and drum stick. Cut chicken into desired size pieces + pat dry with paper towel. Toss chicken in marinade and set aside at room temperature (can also be marinated overnight).

Prepare veggies while chicken is marinating. Peel potatoes, sweet potatoes, and carrots. Cut into equal sizes to ensure equal cooking time and gather together.

Over medium high heat, coat a large pan with oil. When oil comes up to temperature and you see a slight wisp of smoke, add lemograss and chicken skin-side down. Sear all sides about 5 minutes.

Add root vegetables and sear for a few minutes. Once you get some color on the veggies, add ginger, shallot and garlic. Sweat for a minutes, and then cover with water/stock and coconut milk.

Bring to a boil and skim the foam. Reduce heat to a medium simmer and adjust seasonings to taste. Cook until chicken and vegetables are tender, about 15-20 minutes.

Garnish with cilantro and serve with a fresh baguette or steamed rice.