Plat
Vietnamese Chicken Curry (Cà Ri Gà)
50 minPour 4Nutri-Score C€€
C
50 min
50 minVietnamese Chicken Curry (Cà Ri Gà)
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in, skin-on)Viandes800 g
carrots (cut into chunks)Fruits et légumes2 morceaux
potatoes (cut into chunks)Fruits et légumes3 morceaux
garlic (minced, divided)Fruits et légumes5 morceaux
shallots (minced)Fruits et légumes2 morceaux
ginger (grated)Fruits et légumes15 g
lemongrass (bruised, cut into segments)Fruits et légumes2 morceaux
curry powder (divided)Épices3 g
bay seasoningÉpices3 g
annatto oil (divided)Épicerie45 ml- chicken stockÉpicerie700 ml
- vegetable oil (for frying)Épicerie30 ml
par portion
Nutrition
358kcal
- Glucides
- 15 g
- Protéines
- 24 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Marmite
pas à pas
Préparation
- Étape 1
Prepare the vegetables and aromatics
- Cut the carrots and potatoes into chunks.
- Mince the garlic and shallots and grate the ginger.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Finish and serve
- Taste and adjust the seasoning.
- Serve with rice, vermicelli or bread.
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