Real African Dishes: [MC-AllEthnic-Recipes] Saigon Style Chicken Curry

Wednesday, January 16, 2013

[MC-AllEthnic-Recipes] Saigon Style Chicken Curry - Tu Do Street (Vietnamese)

* Exported from MasterCook *

Saigon Style Chicken Curry - Tu Do Street

Recipe By :Angela
Serving Size : 0 Preparation Time :0:00
Categories : chicken curry
main dish Vietnamese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 boneless skinless chicken breasts or
thighs -- sliced
3 TBSP oil (peanut or sunflower)
2 sliced onions
1/2 cup sliced spring onion
1 tsp minced fresh garlic
5 fresh Phrik kii nu (Thai hot chilis) -- sliced and
most of the seeds removed
3 stalks lemon grass
juice of one lime
1 tsp Spice Islands curry powder
3/4 tsp turmeric
1 teaspoon Madras curry powder -- Sun Brand
1/2 teaspoon galanga powder
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tsp sugar (palm sugar)
1 Cup chicken stock -- (up to 1 C)

Measure all of the powdered spices into a dish.
Cut the bottom 3 or 4 inches off the lemon grass stalks, remove the tough
outer leaves, and pound them to soften them. (These will not be eaten in
this dish, but used like bay leaf for seasoning.) Get all the other
ingredients together (mise en place).

Heat the oil and add the chicken. When it begins to lose its raw color, stir
in the garlic, onions, chilis, and lemon grass. Sweat the onions until
translucent. Add the powdered ingredients, then the lime juice and fish
sauce. Add some stock, not too much as this is supposed to be a rather dry
curry. Cook until flavors marry, not too long (about 10-15 minutes).

Description:
"A yellow curry."
Cuisine:
"Vietnamese"

Serving Ideas : Serve this with rice and some chopped cilantro for garnish.

NOTES : If your audience is inexperienced, warn them about the lemon grass.
You can also use coconut milk in place of the chicken broth.