Plato principal
Vietnamese Chicken Curry (Cà Ri Gà)
50 minPara 4Nutri-Score C€€
C
50 min
50 minVietnamese Chicken Curry (Cà Ri Gà)
lo que necesita
Ingredientes
chicken thighs (bone-in, skin-on)Carne800 g
carrots (cut into chunks)Frutas y verduras2 piezas
potatoes (cut into chunks)Frutas y verduras3 piezas
garlic (minced, divided)Frutas y verduras5 piezas
shallots (minced)Frutas y verduras2 piezas
ginger (grated)Frutas y verduras15 g
lemongrass (bruised, cut into segments)Frutas y verduras2 piezas
curry powder (divided)Especias3 g
bay seasoningEspecias3 g
annatto oil (divided)Despensa45 ml- chicken stockDespensa700 ml
- vegetable oil (for frying)Despensa30 ml
por ración
Nutrición
358kcal
- Carbohidratos
- 15 g
- Proteínas
- 24 g
- Grasas
- 23 g
lo que usará
Utensilios
Sartén
Bol
Olla
paso a paso
Preparación
- Paso 1
Prepare the vegetables and aromatics
- Cut the carrots and potatoes into chunks.
- Mince the garlic and shallots and grate the ginger.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Finish and serve
- Taste and adjust the seasoning.
- Serve with rice, vermicelli or bread.
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