VIETNAM ~ Chicken Curry
This is a 'real' Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South where curried dishes are more popular than elsewhere in Vietnam. This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Also can be served with French bread for breakfast.
VIETNAMESE CHICKEN CURRY
Gà Càri
1 stalk fresh lemongrass, or 1 tablespoon dried
3 1/2 teaspoons curry powder
Fresh ground black pepper
1 teaspoon sugar
4 teaspoons salt
3 lb chicken, cut up
7 tablespoons vegetable oil
3 sweet potatoes or 3 white potatoes, peeled & cubed
4 cloves garlic, chopped
3 bayleaves
1 large onion, cut into wedges
2 cups water
1 carrot in 2-inch slices
2 cups coconut milk
1 cup milk or water (if you use canned coconut milk, you must use water)
If using fresh lemongrass, remove outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. (If you are using dried, soak in warm water for 2 hours, drain and chop fine.) Combine curry powder, black pepper, sugar and salt and marinate chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook them at this point, only to brown them.) When well browned, remove from pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken. Heat this oil over a high flame. Fry garlic for a few seconds, then add bayleaves, onion, and lemongrass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add 2 cups of water and carrot, then cover and bring to a boil. Turn heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove cover and add the pre-fried potatoes, coconut milk, and milk or water. Cover again and simmer another 15 minutes. Serve with rice, rice sticks, Japanese Alimentary Paste Noodles, or as described above.
Source: "The Classic Cuisine of Vietnam" by Bach Ngo and Gloria Zimmermann