Cà Ri Gà - Vietnamese Chicken Curry - cooking recipe

Ingredients

5 None chicken drumsticks
2 tbsp curry powder + 1/2 tsp
7 tbsp oil
5 oz shallots, peeled and finely chopped
4 cloves garlic, peeled and chopped finely
2-3 tbsp fresh ginger, peeled and chopped finely
4 sticks lemongrass, inner leaves, slightly pounded in a mortar and chopped finely
14 oz carrots, peeled and sliced
1 None tomato, diced
2 None red chili peppers, seeded and chopped finely
1 cup chicken stock
1 can coconut milk (about 14 oz)
1-2 tsp brown sugar
2-3 tsp lime juice

Preparation

Remove the chicken from the bone and cut it into rough pieces. Mix it in a bowl with 2 tbsp curry powder and 2 tbsp of oil. Leave to marinate for 30 mins.
Heat 2 tbsp of oil in a Dutch oven and saute half of the chicken for about 5 mins. Remove it and repeat the procedure with the rest of the chicken.
Add 1 more tbsp of oil and saute the shallots, garlic, ginger and lemongrass for 2 mins and sprinkle with 1/2 tsp of curry powder. Stir in the carrots, tomato and chili and saute briefly. Pour in the stock and coconut milk, add the chicken, bring it to a boil, and simmer, covered for 30-40 mins. At the end, add the sugar and lime juice and season to taste. Serve with a baguette or Asian rice noodles.