|It was a late dinner night, so no sunshine for good photos. Sorry.|
Braised chicken with lemongrass and curry (Ga kho cari xa)
Note: This is probably not the recipe for you if you don't like fish sauce!
3 lbs boneless chicken (cut into bite sized pieces)
3 tbs vegetable oil (separate 1 tbs oil)
4 tbs fish sauce (nuoc mam)
1 small onion, chopped
2 lemongrass stalks, trimmed, chopped finely
1 tsp grated ginger
1 tbs chili garlic sauce (add more to taste)
2 tbs Madras curry powder (add more to taste)
salt and fresh ground black pepper to taste
1. Marinate the chicken pieces in fish sauce for 20-30 min.
2. In a non-stick pot, heat 2 tbs oil over medium-high heat. Once hot, add chicken. Brown the meat, then remove chicken from the pot, and set aside.
3. Add 1tbs oil to the pot. Then, add the onion, lemongrass, and ginger. Stir frequently until onions are soft.
3. Dump in curry and chili garlic sauce. Stir.
4. Add in the browned chicken. Reduce heat to low, and cook covered for 20-30 min.
*Once the chicken is cooked, I like to taste the sauce to see if the balance between the spices is right. I usually have to add more fish sauce/curry powder/chili sauce, depending on the spice brand that I used. It's all a matter of experimenting until you find the right flavor.
We like to eat it over steamed rice, with cool slices of cucumber to balance the heat of the spices. It's such a simple dish, but I really love how the flavors fight together without overpowering each other. Now, my sister requests that I make it at least once a month.