Chicken Curry with Potatoes and Carrots

I’ve been craving my mother’s Vietnamese curry for months now, and I’ve been putting off making my own just because I knew mine would fall short. BUT! I decided on a whim to make it anyway, and although it’s not like my mothers, it was still incredibly flavorful and absolutely hit the spot.

I allowed the flavors to mingle for two hours, just enough for the potatoes to turn velvety smooth, the onions to melt in your mouth, and the chicken to nearly fall off the bone. Next time I’ll allow for another half hour for the carrots to soften some more.

The shopping list for this recipe called for a lot of new buys, such as bay leaves, cloves, curry powder, curry paste, and chicken legs, which set me back about $10. I served the curry over jasmine rice, but a loaf of French bread was always the perfect side in my mother’s home.

Ingredients for 2:

  • 4 to 5 chicken legs, skin on
  • 6 to 8 cups of chicken stock
  • 4 tablespoons Madras curry powder
  • ½ cup yellow curry paste
  • ½ cup yogurt
  • 1 onion, sliced into strips|
  • ¼ teaspoon red pepper flakes (optional)
  • ½  pound red potatoes, cut into ½ inch pieces
  • ½ pound carrots, cut inch ½ inch pieces
  • 3 bay leaves
  • 5 cloves, crushed
  • 2 tablespoons of oil
  • 1 cup jasmine rice

In a large bowl, season the chicken legs with the curry powder. Set aside for 30 minutes in the refrigerator. Bring to room temperature 10 minutes before browning.

In a large pot over medium-high heat, brown the chicken for 2 minutes on each side. Remove and place into a large bowl. Then add the potatoes and carrots to the pot and brown for about 6 minutes total, stirring occasionally. Remove and add to the bowl of chicken legs.

Reduce heat to medium and sautéed the onions and red pepper flakes (optional) with the oil. Cook until almost brown, then add 6 cups of chicken stock, curry paste, bay leaves, and cloves. Bring to a boil. Then reduce the heat to a simmer and add the chicken and vegetables. Add more chicken stock if needed (all should be covered by the stock).

Stirring every 30 minutes, taste at the hour mark to add any extra heat (more curry powder or red pepper flakes). Add yogurt if the heat is too overwhelming.

Cook for another hour, stirring occasionally.

Cook the rice according to the directions. Serve together and enjoy.

Published in: on August 31, 2010 at 6:54 am  Leave a Comment  
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