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Easy

Saigon Chicken Curry

WONDERFUL FLAVOR AND AROMA IN AN EASY-TO-MAKE DISH. The only downside is the somewhat lengthy cooking time. Select an oil with a high cooking temperature. Peanut oil is ideal, but safflower or canola will do just fine. I'm fond of mild curry, but choose curry powder to suit your own tastes. If you want to mix your own, see my curry powder recipes. Caveat: Use a skillet or pot that the curry won't stain (turmeric in the powder colors everything it touches).

KeyChicken. Any chicken pieces will do although I suggest dark-meat parts (legs, thighs, etc.) because of their full flavor. Remove skin and extra fat.

Total time 1-1/2 to 2 hours. Serves 4-5.

SHOPPING LIST:
  • Chile flakes
  • Chicken
  • White onion
  • Coconut milk (canned)
  • Cilantro
  • Chives
  • Long-grain white rice
  • Peanuts
  • Ginger
  • Curry powder


Cook the rice
1
Bring to boil in a pot of at least 4 quarts
  • 2 cups (16 oz) water
    or half water, half chicken stock

2
Add rice, then follow package directions to complete cooking. Cover and set aside.
  • 1 cup (8 oz) white rice


Roast the peanuts
Put a handful of shelled, unsalted peanuts In a small ungreased skillet over medium-high heat.
Shake pan until peanuts begin to brown. Then remove and set aside.


Make the curry
1
In a large pot or deep skillet, heat oil then stir in over medium heat for 2-3 minutes; stir constantly
  • 2-3 tablespoons oil
  • thumb-size piece of fresh ginger, chopped fine
  • 2-3 cloves garlic, chopped or crushed
  • heaping tablespoon curry powder
  • sprinkling dried chile flakes
  • about 1 teaspoon salt
2
Add, stir, then cook (covered) 7-10 minutes until onions are softened
  • about 2 pounds chicken pieces
  • 1 large onion, coarsely chopped
  • 1-2 teaspoons sugar or honey
  • Optional: 1-2 tablespoons peanut butter
3
Toss and stir mixture thoroughly, then cover and cook over low heat for 12-15 minutes.
4
Stir in, bring to boil, then reduce heat and simmer, uncovered, 30-35 minutes. Stir occasionally.
  • 12 to 13 oz can coconut milk
  • Optional: Dash of Angostura® bitters

     Serving:
  • Serve with reserved white rice (first stir a few spoonsful of sauce from the curry into the rice)
  • Garnish with fresh cilantro and fresh chives, chopped
  • Pass around roasted peanuts

rainbow

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