This Vietnamese Chicken curry is prepared with homemade spice mix and other ingredients like Coconut milk,lemongrass and vegetables.Its fragrant and bursting with refreshing flavours .Try it out to for yourself.
NOTE
Madras curry powder can also be used but It may have curry leaves and the use of curry leaves may render a different taste to the Chicken Curry,so i used my homemade curry powder.For my Homemade Vietnamese Curry Powder click the link below:-
Homemade Vietnamese Curry powder for Vietnamese Chicken Curry or Ca Ri Ga
Preparation Time - 15 min and chicken marination 15-20 min
Cooking Time- 50 min - 1 hr
Ingredients for Chicken Marination:-
1. 1 pound Chicken with bones
2. 1/4th teaspoon Paprika or kashmiri chilly powder
3. 1/4 th teaspoon of cayenne or red chilly powder.
4. 1/4th teaspoon of turmeric powder.
5. Sprinkle of black pepper powder.
6. 1/2 teaspoon of salt or as per your taste.
7. 1 teaspoon of my homemade Vietnamese curry powder or Madras curry powder.
Ingredients for the Vietnamese Chicken Curry:-
1. Homemade Vietnamese Curry Powder or Madras Curry powder.( for the homemade Vietnamese curry powder see the link above out of which use 1 teaspoon for chicken marination and the rest for the curry ,if you are using Madras curry powder then check the spiciness and use accordingly)
2. 1 medium shallot + 1/2 of a big Onion chopped ( 1 cup approximately).
3. Around 3 Garlic cloves crushed in a mortar and pestle or hamaldista .
4. 1/2 inch ginger crushed in a mortar and pestle or hamaldista.
5. 1 lemongrass ( pounded and crushed little bit to bring out the scent) cut into 3 inch long strip ( bottom part only )
6. I used 160 ml canned Coconut milk ( in the picture below the coconut milk is semi solid since it was in the refrigerator ).
7. 3 medium Potatoes Halved.
8. 1 Carrot cut lengthwise into 7-8 pieces.
9. 2 and 1/2 teaspoon of fish sauce.
10. Sugar or Palm Sugar 1/2 teaspoon.or as per your preference.
11. Salt as per your taste
12. 2 fresh chilly.
13. Preferably warm water ( around 1 cup ) depending on your preference of curry consistency.
14. Coconut Oil or any cooking oil like Peanut oil/Sunflower oil/Vegetable oil ( I used Coconut oil )around 1 tablespoon.
Preparation:-
1. Prepare the homemade spice mix as per the link above or use madras curry powder.
2. Marinate Chicken with all the ingredients mentioned under marination and keep aside.
3. Chop all the vegetables,Crush the Ginger and the Garlic.
Cooking:-
1. Take a cooking pot and add little oil,when it heats up add the potatoes and fry them,keep them aside.
2. Next add little more oil and add the crushed garlic cloves ,when it turns light brown ( DO NOT burn it )add the chopped Onion and fry til it is wilting and turning brown ,add the crushed ginger and mix and cook for 40 seconds.
3. Add the marinated chicken and mix and cook for 2-3 minutes covered,checking intermittently so that it does not burn.
4. Now add the spice mix prepared or the ready made madras curry powder and mix and cook for a minute.
5. Add the Coconut milk,lemon grass,Potatoes and carrots and cook til oil seeps out( cook covered and check intermittently to prevent the spices from getting burnt ).When oil seeps out then add the sugar,salt and fish sauce and mix.
6. Lastly add preferably warm water and green chilly and simmer til everything is cooked.Cook covered and checking in between.You may add the green chilly when done and then rest for 5 min switching off the flame before serving for less spice level.If you want more spicy then crush the green chilly and add it.
7. Serve hot with steamed Rice:).
Pictures:-
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| Coconut Milk is Semi solid as it was in the refrigerator |
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