Vietnamese Chicken Curry

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Vietnamese Chicken Curry... chicken_curry.jpg (14189 bytes)

(Ga Ca Ri)
(Yield: 8 Servings)

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Ingredients:
1 Stalk fresh lemon grass (cut into 2-inch lengths)
3 1/2 tsps Curry powder
1 tbsp Fresh ground black pepper
1 tsp Sugar
4 tsps Salt
3 lb Chicken, cut up
7 tbsps Vegetable oil
3 White potatoes, peeled and cubed
4 Cloves garlic (chopped)
3 Bay leaves
1 lg Onion (cut into wedges, separated)
2 c Water
1 Carrot, 2-inch slices
2 c Coconut milk
1 c Milk or water *

Preparation:
(* If you use canned coconut milk, you must use water.)
1. Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour.

2. Heat the oil and fry the potatoes lightly over high heat until brown. When well browned, remove from the pan and set aside until ready to cook the curry.

3. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken. Heat this oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly.

4. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, or French bread.