This chicken curry is in my Vietnamese mom’s style, which is different from, say, quick cooking Thai versions, in that it’s a stew that simmers for a while.
I eat it primarily with crusty french bread to sop up the juices, and jasmine rice when the bread runs out.
- 1 entire chicken, cut up into pieces. Chop up each thigh and breast half into at least 2 pieces, bone intact. The bones make the gravy
- 2 or 3 russet potatoes, chopped into 2 x 2 inch chunks
- One yellow onion, chopped
- 4 cloves of garlic, minced
- Small knob of ginger, minced
- 6 or 7 kaffir lime leaves
- 1 stalk of lemon grass, chopped into thirds
- 2 tablespoons turmeric
- 2 tablespoons prepared red curry paste (I use Mae Ploy brand)
- 1/2 teaspoon each ground cumin, coriander, and galanga powder
- One can coconut milk
- One container low-sodium chicken broth (i.e. Pacific brand – the larger)
- One tablespoon fish sauce
- Salt to taste
Dust the chicken with turmeric, cumin, coriander, galanga powder, salt. Swirl hot vegetable oil in a dutch oven, brown the chicken parts for a few minutes. Remove.
Add onion and ginger, sautee for a few minutes. Add garlic, lemongrass, lime leaves, and red curry paste, and sautee for a few minutes more. Pour in coconut milk, add fish sauce, bring to a simmer, return chicken to the pot and add pototoes. Pour in chicken broth, and add additional water (if needed) to fully cover.
Bring to boil, reduce heat to lowest setting, and simmer for more than an hour or so. Salt to taste.