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Ca Ri Ga / Vietnamese Chicken Curry


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 2 lbs Chicken drumettes

๐Ÿ”ธ 2 medium Potatoes

๐Ÿ”ธ 2 medium Carrots

๐Ÿ”ธ 1โ„3 cup Yellow Onion (chopped)

๐Ÿ”ธ 1 can Coconut Cream (not Coconut Milk)

๐Ÿ”ธ 2 3โ„4 cup Water

๐Ÿ”ธ 2 Tbsp Curry Powder

๐Ÿ”ธ 2 Tbsp Garlic (minced)

๐Ÿ”ธ 3 Tbsp Lemongrass (minced)

๐Ÿ”ธ 1 Tbsp Sugar

๐Ÿ”ธ 1 tsp Salt

๐Ÿ”ธ 1โ„2 tsp Black Pepper

๐Ÿ”ธ 3 Tbsp Fish Sauce

๐Ÿ”ธ Vegetable oil


๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1.) In a mixing bowl, add 1 Tbsp Vegetable Oil, 3 Tbsp Fish Sauce, 2 Tbsp Curry Powder, 2 Tbsp minced Garlic, 3 Tbsp minced Lemongrass, 1 Tbsp Sugar, 1 tsp Salt, 1โ„2 tsp Black Pepper, and Chicken Drumettes. Mix and let it marinate for at least 4 hours or overnight for best flavor.


2.) Skin your Carrots and Potatoes. Cut into bite size pieces.


3.) Press Sautรฉ mode on the Instant pot and once it says โ€œHOTโ€, add in 2 Tbsp Vegetable Oil and 1โ„3 cup chopped Yellow Onion. Cook until Yellow Onion becomes slightly transparent. Add in the marinated Chicken Drumettes and cook for 5 minutes, browning all sides.


4.) Add in 2 3โ„4 cup Water and 1 can Coconut Cream. Stir everything together. Close lid and seal vent. Pressure Cook on High Pressure for 5 minutes, QR.


5.) Add in Carrots and Potatoes, Pressure Cook on High Pressure for 3 minutes, QR. Taste your broth and adjust to your preference. Enjoy this with some baguette!

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