The cold winds from Antartica are howling outside and we even had hailstorm today. I think it's the perfect day for a warming chicken curry :) But I couldn't make up my mind if I wanted to make a Vietnamese-style or a Filipino-style chicken curry. So why not create a new recipe that uses the best of both styles?
Ingredients
rice bran oil, for frying
3 medium potatoes, cut into 1 1/2 inch pieces
1 whole chicken, cut into serving pieces
4 shallots, sliced
6 garlic cloves, minced
3 tablespoons curry powder
2 bay leaves
375 ml chicken broth or water
500 ml coconut cream
2 tablespoons nuoc mam (fish sauce)
1 stalk lemongrass, tied into knot
2 carrots, cut into 1 1/2 inch pieces
2 red, or 1 red and 1 green, capsicums, sliced
salt and black pepper to taste
3 medium potatoes, cut into 1 1/2 inch pieces
1 whole chicken, cut into serving pieces
4 shallots, sliced
6 garlic cloves, minced
3 tablespoons curry powder
2 bay leaves
375 ml chicken broth or water
500 ml coconut cream
2 tablespoons nuoc mam (fish sauce)
1 stalk lemongrass, tied into knot
2 carrots, cut into 1 1/2 inch pieces
2 red, or 1 red and 1 green, capsicums, sliced
salt and black pepper to taste
1. Heat around 1/2 inch of the rice bran oil in a pot over medium to high heat.
2. Add the potatoes, brown on all sides and transfer to a platter.
3. Brown the chicken on all sides and transfer to a platter. Remove some of the oil, leaving around 3 tablespoons in the pot.
4. Add the onions and garlic, stir-fry until lightly browned.
5. Add the curry powder and bay leaves, stir-fry for one minute.
6. Add the chicken broth, coconut cream, fish sauce, lemongrass, salt, chicken pieces. Bring to a boil then lower the heat and simmer for 10 minutes.
7. Add the carrots, potatoes and capsicums and simmer uncovered, stirring occasionally until the chicken is tender, around 15 minutes.
2. Add the potatoes, brown on all sides and transfer to a platter.
3. Brown the chicken on all sides and transfer to a platter. Remove some of the oil, leaving around 3 tablespoons in the pot.
4. Add the onions and garlic, stir-fry until lightly browned.
5. Add the curry powder and bay leaves, stir-fry for one minute.
6. Add the chicken broth, coconut cream, fish sauce, lemongrass, salt, chicken pieces. Bring to a boil then lower the heat and simmer for 10 minutes.
7. Add the carrots, potatoes and capsicums and simmer uncovered, stirring occasionally until the chicken is tender, around 15 minutes.
Remove the lemongrass, transfer to a bowl and serve with Jasmine rice.
