-1 ½ lb chicken
-2 cloves of garlic
-Thai chilies (optional)
-2 tbs curry powder
-2 bay leaves
-1 stalk of lemongrass
-2 carrots
-1 medium onion
-2 medium yams or potatoes
-1/2 can coconut milk or yogurt (200ml)
-1/2 can milk (measure using coconut milk can = 200ml)
-salt to taste

What to Do:
Cut chicken into bite size pieces. Peel carrots and potatoes and cut them into bite size pieces also. Cut onions into wedges. Crush lemongrass with the back of a knife and cut into 2 inches long pieces. Mince garlic and chilies. Add about 1 tbs oil into a pot and fry garlic and chilies until fragrant. Add chicken, carrots, potatoes, curry powder, bay leaves, and lemongrass, stir fry for about 5 mins. Add in fresh milk and enough water to cover the goodies. Simmer for 20 mins, add onions, coconut milk and salt to taste. Remove lemongrass and bay leaves before serving.

The curry should have a “thick and creamy” texture (liquid shouldn’t be too watery). All flavors (i.e. curry, coconut, lemongrass, bay leaf) should be balanced. Serve how with either indian rice (recipe follows), bread (for dipping) or over noodles (rice vermicelli) bean sprouts and fresh herbs.

Indian Rice: (Cơm Nị)
-2 cups rice
-coconut juice or water
-1 tbs coconut milk
-1/2 tsp curry powder or turmeric powder
-1/2 cup golden raisins
-1 bay leaf
-1 clove

**Rinse rice and mix with curry powder, raisins, bay leaf, and clover. Add enough coconut juice or water (amount depends on rice). Cook rice as usual, add coconut milk just before serving.

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