Cà Ri Gà Version for Busy People
Just let the slow cooker do the rest.
Cookware & Appliances Needed
- 10 quart slow cooker
- Large disposable tea bag
- Cutting board
- Knife of choice
Ingredients
- Chicken breast or thighs- 2-2.5 lbs (or 4)
- Carrots – 550 grams
- Idaho yellow potatoes – 625 grams
- Lemongrass – 3-4 stalks
- Yellow onion – 1 whole
- Shallot – 1 whole
- Ginger – 1 slice
- Chicken broth – 43.5 oz
- Water – 2 cups
- Chicken bullion – 1 TBSP
- Curry powder – 1 TBSP
- Paprika – 1 TSP
- Fish sauce – 1 TSP
- Palm sugar – 1 cube
- Bay leaf – 1
- Coconut milk, unsweetened – 14 oz
- Japanese hot sesame oil – 1/2 TSP
Instructions
PREP
- Wash and dry all herbs, vegetables, and meat.
- Remove the tough outer layer and bulb of the lemongrass. Then cut in half and bruise the lemongrass by creating small indentations with a knife.
- Peel the outer layer of the shallot. Cut the bottom and top portions but leave whole.
- Peel the outer layer of the onion. Cut the bottom and top portions but leave whole.
- Slice a whole ginger.
- Place lemongrass, shallot, onion, and ginger in a large disposable tea bag.
- Peel and cut the potatoes into cubes.
- Peel and slice the carrots into 1/4 thick sections.
- Cut the chicken breasts/ thighs into bitesize cubes.
LET’S COOK
- In a 10 quart slow cooker, add the cubed chicken breast/thighs.
- Then add the previously prepared potatoes and carrots.
- Add the large disposable tea bag that contains the lemongrass, shallot, onion, and ginger.
- Pour in the water and chicken broth.
- Add chicken bullion, curry powder, paprika, fish sauce, palm sugar, and bay leaf.
- Cook on low for 6-7 hours or on high for 4-5 hours.
- The soup is done when the meat is cooked and potatoes & carrots are tender.
- During the last hour, add in the coconut milk and hot sesame oil – to avoid splitting.
- Best served with vermicelli noodles or a French baguette.
- Enjoy!
