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Vietnamese Chicken Curry (Cà Ri Gà)
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Vietnamese Chicken Curry (Cà Ri Gà)
was Sie brauchen
Zutaten
chicken thighs (bone-in, skin-on)Fleisch800 g
carrots (cut into chunks)Obst & Gemüse2 Stücke
potatoes (cut into chunks)Obst & Gemüse3 Stücke
garlic (minced, divided)Obst & Gemüse5 Stücke
shallots (minced)Obst & Gemüse2 Stücke
ginger (grated)Obst & Gemüse15 g
lemongrass (bruised, cut into segments)Obst & Gemüse2 Stücke
curry powder (divided)Gewürze3 g
bay seasoningGewürze3 g
annatto oil (divided)Vorräte45 ml- chicken stockVorräte700 ml
- vegetable oil (for frying)Vorräte30 ml
pro Portion
Nährwerte
358kcal
- Kohlenhydrate
- 15 g
- Eiweiß
- 24 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Kochtopf
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables and aromatics
- Cut the carrots and potatoes into chunks.
- Mince the garlic and shallots and grate the ginger.
- Schritt 2
Marinate the chicken
- In a bowl, combine the chicken thighs with minced garlic, minced shallots, ginger, curry powder, bay seasoning and annatto oil.
- Massage the seasoning into the chicken until well coated.
- Schritt 3
Fry the vegetables
- Heat oil in a pan and fry the carrots until slightly softened, then set aside.
- Fry the potatoes the same way and set aside.
- Schritt 4
Build the curry base
- In a pot, sauté the remaining garlic, lemongrass, more annatto oil and curry powder.
- Add the marinated chicken and let it sear on the skin side until nicely colored.
- Schritt 5
Simmer the curry
- Pour in the chicken stock and add the fried carrots and potatoes.
- Simmer uncovered, then cover and simmer again until the chicken and vegetables are tender.
- Schritt 6
Finish and serve
- Taste and adjust the seasoning.
- Serve with rice, vermicelli or bread.
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