This is truly a fusion dish – Indian, Vietnamese and French influences. Even if you are not a fan of curry, I think you might like this. Key to making this dish is the curry powder, fish sauce, and lemon grass and to serve with a nice crusty baguette of French bread. You’ve probably never had curry served like a soup and the bread to soak up the curry broth! Of course, you can rice can be served with the curry if you prefer.
I’ve tried to lighten this dish by removing the skin and using olive oil to lightly fry the chicken.
Tip: To save some chopping time, you can put the lemongrass, ginger and shallots in a food process and give it a whirl. Also, I rinse the food- processing bowl with the 1cup water and then add it to the pan.
Vietnamse Curry Chicken (Ca Ri)
3 stalks lemongrass stalks, roughly chopped
1 piece of ginger peeled, about 1 inch
2 tbsp olive oil
1 whole chicken, skinned and cut into bite-sized pieces
1 tsp kosher salt
½ tsp crushed black pepper
3 sweet potatoes peeled and quartered
3 red potatoes, halved
2 carrots, peeled and cut into 1 inch pieces
3 cups water
1 can of coconut milk (13.5 oz)
5 tbsp fish sauce
1. Pulse lemon grass, ginger and shallots in a food processor until finely chopped. Set aside.
2. Heat oil in a large saucier or stock pot pan over medium high heat and place the chopped chicken pieces into the pan. Season the chicken lightly with salt and pepper. Fry until each side is lightly brown. Set chicken aside.
3. In the same pan, stir-fry the lemon grass mixture and curry powder until fragrant, about 2-3 minutes.
4. Place the cooked chicken, potatoes and carrots into the pan and stir-fry for 5 minutes.
5. Add water, coconut milk and fish sauce to the pan. Bring to a gentle boil and then lower the heat and let simmer for 30-45 minutes. Add a little more water if the sauce is too thick.