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Try Christine Hà’s Vietnamese chicken curry featured in our “Tamron’s Tasting Menu” episode.
INGREDIENTS:
- 2 tbsp yellow curry powder, divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 to 3 lbs bone-in chicken legs & thighs, cut into 2” pcs
- 1 yellow onion, chopped or diced
- 2 cloves garlic, minced
- 2 stalks lemongrass, green parts discarded & white parts bruised
- 3 yellow potatoes, wedged or diced
- 3 carrots, chopped or diced
- 2 stalks celery, chopped or diced
- 1/4 c fish sauce or to taste
- 1 (13.5 ozs) can coconut milk
- 1 can coconut cream
- 1 qt poultry stock + more as needed
- 2 tsp cornstarch diluted in 1 tbsp liquid
Garnish:
- Finely chopped cilantro or cilantro sprigs
Accompaniments (optional):
- 1 lime, wedged
- 1 baguette, sliced
- rice noodles
- egg noodles
DIRECTIONS:
- MARINATE CHICKEN.
- Mix-together:
1 tbsp curry powder
1 tsp onion powder
1 tsp garlic powder
salt & pepper to taste
- Add 2 to 3 lbs chopped chicken and toss to coat. Cover and chill for 30m.
- COOK CURRY. Heat oil in a stockpot over medium-high heat and sauté until
fragrant:
1 chopped onion
2 minced garlic cloves
remaining 1 tbsp curry powder
Add chicken and cook until browned.
- Add and bring to boil:
2 bruised lemongrass stalks
3 wedged potatoes
3 chopped carrots
2 chopped celery stalks
1/4 c fish sauce
13.5 ozs coconut milk
1 can coconut cream
1 qt stock or enough to cover
- Lower heat, cover, and simmer until chicken is cooked through and veg are tender, approx. 20 to 30m. Stir in cornstarch slurry and simmer until slightly thickened.
- Garnish with chopped cilantro and serve with lime wedges and bread.
Serves 6