This flavorful curry chicken won the Main Dish category in the 2013 Sweet Rewards Recipe Contest.
Vietnamese Curry Chicken
2014-07-02 07:47:21
Lemongrass and curry powder bring chicken and Louisiana sweet potatoes to life.
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds boneless, skinless chicken thighs, halved
- 2 cups chopped yellow onion
- 1 clove garlic, minced
- 2 cups chicken broth or water
- 1 (14-ounce) can coconut milk
- 1 stalk lemongrass, peeled and quartered
- 5 bay leaves
- 3 tablespoons curry powder
- 1 to 2 teaspoons crushed red pepper (optional)
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 sweet potatoes, peeled and cut into 1-inch pieces
- 2 carrots, peeled and cut into 1-inch pieces
- Cooked long-grain white rice
- Garnish: fresh cilantro
Instructions
- In a large nonstick skillet or Dutch oven, add oil and heat over high heat. Cook chicken thighs until browned, about 2 minutes per side. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add onion and garlic; cook until onion is translucent, about 2 minutes. Add chicken broth or water, coconut milk, lemongrass, bay leaves, curry, red pepper, sugar, salt, and black pepper.
- Bring liquid to a boil, then reduce heat to a simmer. Add sweet potato, carrot, and reserved chicken. Cook, uncovered, until sweet potato and carrot are tender and the liquid is reduced by half, 25 to 30 minutes.
- Garnish with cilantro, and serve warm with rice.
Louisiana Cookin' https://louisianacookin.com/
