Southern Vietnamese Chicken Curry Food

VIETNAMESE CHICKEN CURRY (CA RI GA)

Vietnamese Chicken Curry (Ca Ri Ga) image

A warm and delicious bowl of tender chicken and potatoes stewed in a rich and creamy yellow coconut curry broth. Enjoy this three ways: ladled over steamed rice, rice noodles, or serve on the side with a toasty baguette to soak up that bold and amazing flavor.

Provided by Vicky Pham

Categories entree

Time 1h

Number Of Ingredients 22

Ingredients

2 lbs chicken (chicken thighs preferred; cut into bite-sized pieces)
1 teaspoon salt
2 teaspoons chicken bouillon powder
1 tablespoon granulated sugar
¼ teaspoon ground black pepper
1 tablespoon madras yellow curry powder
¼ cup vegetable oil
2 tablespoons minced lemongrass
5 garlic cloves (mince)
1 large shallot (mince)
5 lime/lemon/bay leaves (optional)
3 cups water
1 13.5-oz can coconut milk
1 carrot (10 oz, peel, cut into ½-inch coins)
1 potato (10 oz, peel, cut twice the size of carrots)
½ yellow onion (slice into wedges)
1 teaspoon salt
1 tablespoon fish sauce
1 tablespoon granulated sugar
Cilantro
Green onions
Lemon/limes leaves

Steps:

Marinate the chicken with salt, stock powder, sugar, black pepper, and yellow curry powder for at least 15 minutes. For larger cuts of chicken or drumsticks, marinate at least 2 hours or overnight in the fridge for best results.
In a medium skillet or wok with lid, add vegetable oil and heat on medium-high. Add lemongrass, garlic, shallots, and lime/lemon/bay leaves. Saute for 1-2 minutes until fragrant.
Toss marinated chicken in the aromatic mixture until evenly coated. Add water. Cover with a lid and simmer on medium-low for 30 minutes. Stir chicken occasionally in the liquid as needed for even cooking. For larger cuts of chickens, cook for an additional 15 minutes.
Add coconut milk, potatoes, carrots, and onions. Continue to cover the skillet/wok with a lid but leave a small opening to prevent the coconut milk from boiling over. Simmer on medium-low for 10 minutes or until potatoes and carrots are fork-tender. Remove lemon leaves and discard.
Season to taste with salt, fish sauce, and sugar, if needed. Garnish with thinly sliced cilantro, green onions, or lemon/limes leaves. Serve over a bowl of steamed rice, rice noodles, or on the side of a warm baguette to soak up that amazing flavor.

Nutrition Facts : Calories 449, Fat 36, SaturatedFat 18, Carbohydrate 19, Fiber 3, Sugar 8, Protein 17, Sodium 1247, Cholesterol 55

SOUTH INDIAN-STYLE VEGETABLE CURRY RECIPE

South Indian-Style Vegetable Curry Recipe image

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together. Slideshows: Browse more One-Pot Meals and 30-Minute Vegetarian Dinners.

Provided by Ellie Krieger

Categories Main Course

Yield 6

Number Of Ingredients 22

Ingredients

2 Tbs. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups lower-salt chicken broth or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

Steps:

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Nutrition Facts : ServingSize 6, Calories 300 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 45 g, Fiber 12 g, Protein 12 g, Sodium 680 mg, UnsaturatedFat 6 g

VIETNAMESE COCONUT CHICKEN CURRY

Vietnamese Coconut Chicken Curry image

This Vietnamese coconut chicken curry recipe is a hearty combination of chicken, carrots, potatoes, onions, garlic, and Vietnamese spices.

Provided by Nancy Lopez-McHugh

Categories Dinner Entree

Time 1h30m

Yield 6

Number Of Ingredients 20

Ingredients

3 pounds bone-in chicken (a mixture of dark and white meat)
Salt (to taste)
Freshly ground black pepper (to taste)
2 tablespoons vegetable oil
1 large onion (peeled and roughly chopped)
2 shallots (finely chopped)
4 large cloves garlic (finely minced)
1 (3-inch) piece of ginger (peeled and finely minced)
3 tablespoons Vietnamese curry powder (or Madras curry powder if not available)
1 to 2 teaspoons sea salt (or to taste)
1 to 2 teaspoons sugar (or to taste)
2 stalks lemongrass (bruised)
2 tablespoons fish sauce
4 cups low-sodium chicken broth
1 can coconut milk
6 small russet potatoes (peeled and cut into 1/4-inch slices)
1 large sweet potato (peeled and cut into thick, even slices)
8 medium carrots (peeled and cut into thick, even slices)
2 cups whole milk
Optional: baguette and/or rice noodles (for serving)

Steps:

Enjoy!

Nutrition Facts : Calories 994 kcal, Carbohydrate 64 g, Cholesterol 221 mg, Fiber 9 g, Protein 68 g, SaturatedFat 23 g, Sodium 1148 mg, Sugar 14 g, Fat 53 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g