Chicken Curry Recipe - Cà Ri Gà

Ingredients: 1 Stalk fresh lemon grass or 1 tb Dried 3 1/2 ts Curry powder Fresh ground black pepper 1 ts Sugar 4 ts Salt 3 lb Chicken, cut up 7 tb Vegetable oil 3 Sweet potatoes or 3 White potatoes, peeled and cubed 4 Cloves garlic, chopped 3 Bay leaves 1 lg Onion, cut into wedges, separated 2 c Water 1 Carrot, 2-inch slices 2 c Coconut milk 1 c Milk or water

Cooking Instructions: Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook potatoes at this point, only to brown them.) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken. Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles.

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