**How to Cook Vietnamese Ca Ri Ga**
How Ca Ri Ga is prepared: Let’s unveil a part of this mysterious dish. It’s all about chicken with curry, lemongrass, and potatoes. The rest is easier. This flavorful dish, featuring 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. Alternatively, you can buy it. A bit more about the spice: curry powder reflects the flavors of South India. It is recommended in many recipes and can be boldly substituted with Vietnamese curry powder. If you prepare the dish using the suggested cayenne and black pepper, it will have a tongue-tingling spiciness, so adjust to your taste. You can prepare a paste of lemongrass, ginger, and onion in a large mortar using a pestle. Alternatively, you can use a food processor. Madras curry powder can be found in specialty spice stores, Indian and Asian markets, or online.
**Ingredients (measuring cup), serves 4:**
– 3 stalks of lemongrass (bottom 3 inches of each), coarsely chopped
– 3 slices (each quarter-sized) of fresh ginger
– 1 medium yellow onion (8 ounces), coarsely chopped
– 2 tablespoons of neutral oil, such as canola
– 2 tablespoons of Madras curry powder (see corresponding recipe)
– 1/4 teaspoon cayenne pepper
– 2 1/2 pounds chicken thighs or drumsticks, bone-in and skinless, trimmed of excess fat
– 14 ounces of unsweetened full-fat coconut milk
– 3/4 teaspoon fine salt
– 1/2 teaspoon coarsely ground black pepper
– 1 pound 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
**Steps to Prepare:**
**Step 1:** In a food processor, combine the lemongrass, ginger, and onion, and grind into a fine paste.
**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 aromatic, about 15 seconds. Add the chicken and cook, stirring, until the pieces are coated in the curry spices, 1–2 minutes.
**Step 4:** Add the coconut milk, salt, and pepper, and cook, scraping the oil 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 simmering until the potatoes are tender and the chicken registers 165 degrees on a thermometer inserted into the thickest part, 10 to 12 minutes.
**Step 5:** Ladle the curry into bowls, garnish with cilantro, and serve hot, optionally with slices of baguette and lime wedges for squeezing.
https://xrust.ru/news/311113-kak-prigotovit-vetnamskuju-ka-ri-ga.html
