Cà Ri Gà (Vietnamese Chicken Curry)

Ingredients

For 6 servings

• •4 cloves garlic
• •1 whole Thai chile
• •2 stalks lemongrass, bottoms minced and top fibrous part kept whole
• •5 c. à soupe Madras curry powder
• •7 c. à soupe fish sauce
• •2 c. à soupe sugar
• •3 lb bone-in chicken pieces (any combo of thighs, legs, breasts, and wings)
• •2 c. à soupe coconut oil
• •1 onion, sliced
• •1 can coconut milk or cream
• •5 carrots, peeled and cut into large chunks
• •5 waxy potatoes, cut in half
• •3 lime leaves (optional)
• •1 c. à café kosher salt
• •0.5 tasse roughly chopped cilantro
• •Bánh Mì Bread, for serving

Method

1. 1.Using a mortar and pestle, crush together 4 cloves garlic, 1 whole Thai chile, and the minced bottoms of 2 stalks lemongrass, bottoms minced and top fibrous part kept whole, until everything is well crushed into a chunky paste. Add in 5 Tbsp. Madras curry powder, 6 Tbsp. fish sauce, and 2 Tbsp. sugar. Mix well.
2. 2.Place 3 lb. bone-in chicken pieces (any combo of thighs, legs, breasts, and wings) in a baking dish, and rub it evenly with the mixture. Let marinate in the fridge for 30 minutes.
3. 3.Set a large pot over high heat. Add in 2 Tbsp. coconut oil, then the chicken. Let the chicken brown on each side, about 3 minutes per side.
4. 4.Add in 1 onion, sliced. Sauté for 2–3 minutes or until the onions are a bit translucent.
5. 5.Add in 6 cups of water along with 1 can coconut milk or cream, 5 carrots, peeled and cut into large chunks, 5 waxy potatoes, cut in half, lemongrass tops, and 3 lime leaves, if using. Bring to a simmer.
6. 6.Add in 1 tsp. kosher salt and the remaining 1 Tbsp. fish sauce.
7. 7.Cook the chicken for about 1–1½ hours or until the chicken is tender and registers an internal temperature of 165°F.
8. 8.Garnish with ½ cup roughly chopped cilantro and serve with Bánh Mì Bread.