Potato, some leftover coconut milk, and carrot in the fridge. I looked at those items and thought to myself…craps..I really need to use up that leftover coconut milk before it goes bad. So the only thing i could think of was…cari ga…which translates to “curry chicken”…or i hope that is what it means. i bring upon shame to my mother in my lack of mastery over the Vietnamese language amongst other things. I hope she can find some consolation in the fact that my English ain’t any better.

Okay…enough mumbo jumbo talk…Here’s my recipe or my version of this most delectable dish.

Cari Ga {Vietnamese Chicken Curry}

Source: Lo Huynh (4 servings)

3 lbs. chicken thighs {i used the thighs with the bones attached}
2 tablespoons Madras curry powder
1 tablespoon fresh lemongrass {tender part}, finely minced
3 cloves garlic, finely minced
1 tablespoon sugar
1 shallot, finely minced
1 teaspoon sea salt
2 tablespoon fish sauce
1 teaspoon chili flakes {i used korean chili powder}
tt fresh cracked black pepper

2 cups coconut milk
2 cups chicken stock, preferably homemade
2 bay leaves

2 carrots, peeled and cut on diagonal
2 potatoes, peeled and cubed
1 Vidalia sweet onion, cut into wedges

cilantro, chopped

1. Marinate the chicken with Madras curry powder, lemongrass, garlic, sugar, shallot, sea salt, fish sauce, chili flakes, and freshly cracked black pepper for about an hour.
2. In a stock pot, add canola oil to coat the pot and sear the chicken thighs.
3. Add the coconut milk, chicken stock, and bay leaves.
4. Bring to a boil and skim off the scum.
5. Reduce the heat and let the chicken cook at a simmer for about 15 minutes.
6. Add the carrots, potatoes, and onions. Cook until the carrots and potatoes are tender, about 15 minutes.
7. Garnish with the cilantro and serve with some fresh french bread.