Cà Ri Gà

To recreate the chicken curry from Saigon Springs :) Based on the recipe at https://www.theseasonedwok.com/vietnamese-curry-chicken-thighs, with some modifications. Also, make sure you have good curry powder!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat large pan on high with oil

Step 2

Cut potatoes into large pieces, lightly season with salt and pepper, then add to pan and brown on all sides. Do in batches as needed. Then set aside.

Step 3

Cut thighs into 2-3" pieces and season with salt and pepper and coat in cornstarch. Brown both sides, in batches again.

Step 4

Add diced onions to the pot with chicken and sauté until slightly translucent.

Step 5

Stir in the curry powder and let it fry in the oil for about a minute to draw out the flavor.

Step 6

Cut dry tops off of the lemongrass, and pound the base of the lemongrass with the butt of a knife to extract more flavor. Add potatoes, lemongrass, and bay leaves.

Step 7

Pour in the chicken stock and enough water to cover the ingredients.

Step 8

Bring to a boil. Cover and simmer over medium/low heat for about 20 minutes or until the potatoes are fork tender.

Step 9

Remove the lemongrass and bay leaves. Add coconut cream, fish sauce and sugar.

Step 10

Season with salt to taste (about 3 tbsp).

Step 11

Mix in cornstarch slurry, with more cornstarch as needed for desired thickness.