Vietnamese Chicken Curry

piątek, 24 stycznia 2014

Vietnamese Chicken Curry

Time: 1 hrs 25 mins

Ingredients

  • 2 lbs boneless skinless chicken, cut bite-size pieces
  • 3 large potatoes, skinned,and chopped
  • 2 tablespoons peanut oil or 2 tablespoons olive oil
  • 2 large carrots, skinned and chopped
  • 1 medium onion, chopped
  • 2 stalks fresh lemongrass, minced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 (13 1/2 ounce) can coconut milk
  • 1 (13 1/2 ounce) can chicken stock
  • 1 teaspoon pepper
  • 1 teaspoon salt, to taste
  • fresh cilantro
  • fresh French bread or soft rye bread, sliced,for dipping
  • 2 tablespoons India or good curry

Directions

  • 1 Heat oil in large pot and fry onions and garlic for 1 minute.
  • 2 Add the chicken and continue cooking for 3 minutes.
  • 3 Add all the spices.
  • 4 Stir everything together for a few minutes.
  • 5 Let cook until chicken is tender.
  • 6 Add the rest of the ingredient.
  • 7 Bring to a boil and simmer gently for about 20 mintes.
  • 8 Garnish with cilantro before serving in bowls.
  • 9 Eat with French bread or serve with steamed rice.

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