Plat
Cà Ri Gà (Vietnamese Chicken Curry)
1 h 10Pour 4Nutri-Score C€€
C
1 h 10
1 h 10Cà Ri Gà (Vietnamese Chicken Curry)
ce qu’il vous faut
Ingrédients
chicken drumsticksViandes900 g
salt (for the marinade)Épices5 g
sugar (for the marinade)Épicerie12 g
black pepper (ground)Épices500 milligrammes
yellow curry powderÉpices8 g
neutral oilÉpicerie60 ml
lemongrass (minced)Fruits et légumes20 g
garlic (cloves, minced)Fruits et légumes5 morceaux
shallot (large, minced)Fruits et légumes1 morceau
waterAutres720 ml- coconut milk (canned)Épicerie400 ml
carrot (peeled and cut into ½-inch pieces)Fruits et légumes1 morceau
potato (peeled and cut slightly larger than the carrots)Fruits et légumes1 morceau- yellow onion (cut into wedges)Fruits et légumes0,5 morceaux
- salt (for the curry)Épices5 g
- fish sauceÉpicerie15 ml
- sugar (for the curry)Épicerie12 g
par portion
Nutrition
374kcal
- Glucides
- 14 g
- Protéines
- 26 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Marmite
Saladier
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Season the chicken drumsticks with the yellow curry powder, salt, sugar and black pepper.
- Mix well and let marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Étape 2
Bloom the aromatics
- Heat the oil in a large pot over medium-high heat.
- Add the lemongrass, garlic and shallot and cook until fragrant.
- Étape 3
Coat the chicken
- Add the marinated chicken and toss until every piece is coated with the aromatics and curry.
- Étape 4
Simmer the chicken
- Pour in the water, cover and bring to a gentle simmer.
- Cook over medium-low heat until the chicken is tender.
- Étape 5
Add the coconut milk and vegetables
- Add the coconut milk, potatoes, carrots and onion.
- Keep the lid slightly cracked and simmer until the vegetables are fork-tender.
- Étape 6
Season and serve
- Finish with the salt, fish sauce and sugar, then taste and adjust the seasoning.
- Serve hot with steamed jasmine rice, rice noodles or a warm baguette.