Photograph of the finished Curry Stir-Fried Chicken

Vietnam · Gà xào cà ri

Curry Stir-Fried Chicken

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 kg
  • Photograph of Curry powder Curry powder 60 g
  • Photograph of Coconut milk Coconut milk 720 ml
  • Photograph of Potato Potato 800 g
  • Photograph of Onion Onion 2
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Marinate the chopped chicken pieces with curry powder, minced lemongrass, and fish sauce for 30 minutes.
  2. 2 Fry the diced potatoes in oil for 5 minutes until the outside is seared, then remove from the oil.
  3. 3 Frying the potatoes beforehand prevents them from becoming mushy when stir-fried with chicken.
  4. 4 Sauté the chicken over high heat for 6 minutes, then add the onions and curry leaves and stir for 2 minutes.
  5. 5 Pour in the coconut milk and simmer for 12 minutes until the sauce thickens and coats the chicken pieces.
  6. 6 Add the potatoes to the pan, stir-fry for 3 minutes, then sprinkle with chili and serve with bread.
Start cooking