Spicy Chicken Curry

I am a very big fan of Spicy Chicken Curry, and I especially love my boyfriends mom’s Vietnamese Curry 🙂  One day I caught her in the middle of making her special curry, and asked a few questions on how to make it, she gave me the base ingredients, but that was it. No time, no temperature, no other directions, just like most recipes books, very vague on how to cook it step

by step with temperature down to the time of how long you should cook it.  
So I decided to start my own recipe blog with precise ways to cook it, so when someone
stumbles upon how to make chicken curry they can do it step by step.
You will have to buy most of your ingredients at a Asian market, don’t cheat yourself and do a
ready mix curry, I bought one and it was horrible.

3 chicken leg quarters  ( cut them in small pieces ) Get out your butcher knife and put some
muscle into it. Or use chicken breast
5 garlic cloves ( minced )
1 whole onion ( cut into quarters )
2 tablespoons of curry powder ( Vietnamese brand or thai brand )
1 tablespoon of mae ploy curry paste
3 stalks of fresh lemongrass ( mortar, but not to a paste )
4 slices of fresh ginger ( morter with the fresh lemongrass )
2 russet potatoes ( cut into quarters or smaller
1 bunch of long beans ( cut into 1 inch pieces ) or string beans
1 tablespoon crushed red peppers ( Asian brand )
1 tablespoon of brown sugar
2 cans of coconut milk
1 cup of chicken stock
fish sauce to taste ( viet houng brand )
1 loaf of french bread ( from a bakery, you can use bolio bread too ) but get a light and fluffy french
salt to taste

First, wash the chicken quarters thoroughly.  Then cut them into small pieces about 1 inch, once
your done cutting the chicken,  put it into a large container. Next get 1 tablespoon of the dry 
curry, 1 tablespoon of brown sugar into the container with the raw chicken.  Mix it in very well 
and let it sit for 1 hour in the fridge.
While that is in the fridge, get your cut up potatoes and deep fry them until they are golden brown
and set it aside for your curry later. 

Once the hour is up, get your pot ready, preferable a deep pot.  Turn the flame up high and get
your pot hot. Put about 3 tablespoons of vegetable oil then toss in the garlic, lemongrass, and 
ginger into the pot, let it brown lightly then add the paste and powder let it cook for 2 minutes.
Now add your cut up chicken into the pot.  Toss the chicken around and let it cook without the
water and coconut for about 7 minutes, you can’t really tell its brown because its covered in curry
powder, so about 7 to 10 minutes.  

After your 10 minutes are up, put in chicken stock, and 1 can of  
coconut milk ( you will use the rest later).  Use a wooden spoon or large spoon to stir the curry, 
make sure you mix it well.  Once you stirred it well cover the pot and turn the heat down a little.  

Come back to your curry in 15 minutes and do another stir, don’t taste the sauce yet, cause your 
chicken isn’t fully cooked yet, you don’t want salmonella. 😛 Wait another 10 minutes before you
taste your sauce to see if you need to add additional spices.  Now remove the lemongrass
from your curry and throw it away.  When you taste your curry, see if 
it may need a dash of salt or fish sauce to give it a additional bite.  It’s up to you how salty or 
spicy you like it, so add to your digression.  Now put in your onions and stir it into the curry.

Pour the rest of your coconut milk into the curry and stir it up little darling. Keep the heat medium 
to low.  Put in your long beans and potatoes into your curry now and give it a stir, don’t stir it too 
much you break your potatoes, fold the curry – if that makes sense. Now cover it and keep 
it low for for 7 minutes, then after your 7 minutes is up, turn it off and let it sit on the stove
until it is cool and put it in the fridge.  Don’t eat it that day, it always tastes better the next day
when the flavor sets into the chicken and the sauce settles.
Serve this delicious and spicy curry with french bread or white rice or noodles.  What ever you like best.  I love crispy french bread, cause I dip my bread in the sauce…Yummy!! This exact serving I made could feed 4-5 people, one serving only – maybe 1 extra serving.  Cutting the chicken small makes you feel like your eating a lot especially with bread and potatoes.  
I love to cook at home cause I save so much $$$ and I love to break it down to see how much it would cost to make this meal and how many times I would eat it.
Chicken bought at Asian store on sale $1.09 a pound = $ 3.97
Russet potatoes: $ .34 cents 
Lemongrass $.49 cents ( with extra leftover )
1 Brown onion $.29 cents
Long beans $ 1.61 ( with extra leftover ) $.75
Garlic – usually its a household necessity so lets say $.25 cents
2 cans coconut milk $2.00
Curry powder $2.99 ( you’ll have lots of leftover ) $ . 10 cents
Curry paste $3.50 ( left over again ) $ .25cents
3 french bread rolls $1.00 ( bought at Vietnamese bakery, fresh )
Crushed red pepper $2.50 ( large container ) $.5 cents
This meal will cost you about $8.93 for 4-5 people, that’s about $1.79 a person
If you don’t have 4 to 5 people to feed you’ll have left over which is great!, get that leftover and put it foil and throw it in the freezer.   When your ready to eat the leftover next week or so, throw it in the freezer frozen and let it warm at 350 for about1 hour. Do not thaw it, it will have to much water from the ice.
Thanks for reading my blog, till the next recipe!!

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