**How to Cook Vietnamese Ca Ri Ga**
How Ca Ri Ga is made. Let’s uncover part of this mysterious dish. We’re talking about chicken with curry, lemongrass, and potatoes. From here, it gets easier. This flavorful dish with fall-off-the-bone chicken gets its creamy texture from coconut milk and bold flavors from Madras curry powder, writes https://xrust.ru/. You can prepare this component in about 10 minutes, or simply buy it. A little more about the spice—Madras curry powder reflects the flavors of southern India. It’s recommended in many recipes and can be confidently substituted with Vietnamese curry powder. If you prepare the dish with the suggested cayenne and black pepper, it will have a tongue-tingling spiciness, so feel free to adjust it to your taste.
You can make a paste from lemongrass, ginger, and onion using a large mortar and pestle, or you can use a food processor. Madras curry powder can be found in specialty spice stores, Indian and Asian markets, or online.
**Ingredients** (makes 4 servings):
– 3 stalks of lemongrass (bottom 3 inches of each), coarsely chopped
– 3 slices (each about the size of a quarter) fresh ginger
– 1 medium yellow onion (8 oz), coarsely chopped
– 2 tablespoons neutral oil, such as canola
– 2 tablespoons Madras curry powder (see specific recipe)
– 1/4 teaspoon cayenne pepper
– 2 1/2 lbs bone-in, skinless chicken thighs or drumsticks, trimmed of excess fat
– 14 oz unsweetened full-fat coconut milk
– 3/4 teaspoon fine salt
– 1/2 teaspoon coarsely ground black pepper
– 1 lb red potatoes, peeled and cut into 1-inch chunks
– 2 tablespoons chopped fresh cilantro
– Sliced baguette for serving (optional)
– 1 large lime, cut into wedges
**Instructions:**
**Step 1.** In a food processor, combine the lemongrass, ginger, and onion, and process until finely ground.
**Step 2.** In a large skillet or Dutch oven over medium heat, heat the oil until it shimmers. Add the fresh spice paste to the oil and sauté, stirring, until light brown and fragrant, 2–3 minutes.
**Step 3.** Add the curry powder and cayenne pepper, and cook until fragrant, about 15 seconds. Add the chicken and cook, stirring, until the pieces are coated with the curry spices, 1–2 minutes.
**Step 4.** Add the coconut milk, salt, and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the mixture comes to a boil. Reduce the heat to medium, cover, and simmer, stirring occasionally, until the chicken is partially cooked (still very pink in the center), about 15 minutes. Add the potatoes, cover, and continue to simmer until the potatoes are tender and the chicken registers 165°F on a thermometer inserted into the thickest part, about 10–12 minutes.
**Step 5.** Divide the curry into bowls, garnish with cilantro, and serve hot, optionally with baguette slices and lime wedges for squeezing over the top.
https://xrust.ru/news/311113-kak-prigotovit-vetnamskuju-ka-ri-ga.html
