'How To Make Vietnamese Chicken Curry with Sweet Potatoes(Cari Ga)'

'Ingredients: 3 tbsp curry powder, Three Golden Bells Brand  1 tsp salt, or taste 10-15 organic drumsticks  2 tbsp vegetables oil 1 tsp black pepper  1 tbsp minced lemongrass 5-6 bay leaves (La Thom) 2 tbsp shallots, chopped 2 tbsp garlic, minced  2 tsp chili flakes  1 tbsp sugar  1 tbsp garlic powder  3 lemongrass stalks, cut into 2/3 inches pieces  4- 946mL cartons organic chicken stock 4 sweet potatoes peeled, cut into 2/3 inches  10 jalapeno (optional) 1 1/2 cup coconut milk  1 cup cow\'s milk  1 yellow onion, cut into wedges    Combine chicken with all of the ingredients. Let marinate for at least 45 minutes or overnight in the refrigerator.  Deep-fry the potato cubes on high heat to get the outside golden-brown. This is to keep them stay in their shape rather than break and become mushy in the curry later.  In a large pot add 1 tbsp cooking oil and saute the marinated chicken and stir well. Cook on high heat to sear the chicken on all sides. To the pot also add the lemongrass, coconut milk and chicken broth. Bring to a boil and skim off the foam. Season to your taste with salt and chicken stock. Cook on medium low for 30-45 minutes, or until the potatoes are soft and the chicken is tender.   Serve with baguettes or vermicelli rice noodles.' 

Tags: homecooking , Chicken Curry (Dish) , VietNameseFood , CariGa

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