Ca Ri Ga Chicken Curry With Potatoes Carrots And Peas Recipes

VIETNAMESE CHICKEN CURRY (CA RI GA)

Steps:

• Marinate the chicken with salt, stock powder, sugar, black pepper, and yellow curry powder for at least 15 minutes. For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results.
• In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves. Saute for 1-2 minutes until fragrant.
• Toss marinated chicken in the aromatic mixture until evenly coated. Add water. Cover with a lid and simmer on medium-low for 30 minutes. Stir chicken occasionally in the liquid as needed for even cooking. For larger cuts of chickens, cook for an additional 15 minutes.
• Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small opening to prevent the coconut milk from boiling over. Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Remove lemon leaves and discard.
• Season to taste with salt, fish sauce, and sugar, if needed. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves. Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing flavor.

VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà)

Steps:

• Cut chicken into large 2-3" chunks if using large pieces.
• Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
• Cut onions, potatoes and carrots into 1.5-2" chunks.
• Deep fry potatoes and carrots until lightly browned so they hold their shape.
• After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.
• Remove chicken, drain fat and clean off any burned residue in the pot.
• Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
• Return chicken to the pot with lemongrass, bay leaves, and sugar.
• Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
• Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
• After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
• Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
• Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
• Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
• Serve with bread, accent with a squeeze of lemon and sambal for heat.

CA-RI GA (CHICKEN CURRY WITH POTATOES, CARROTS AND PEAS)

Steps:

• In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
• Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
• In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
• Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
• Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
• Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
• Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.

POTATO CURRY WITH PEAS AND CARROTS

Steps:

• In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.