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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Some of the best chicken you will ever have. I have been eating this dish for 39 years since the first time my wife served it to me in VietNam and I haven't tired of it yet. Ingredients:
2 lbs boneless skinless chicken, cut bite-size pieces |
3 large potatoes, skinned,and chopped |
2 tablespoons peanut oil or 2 tablespoons olive oil |
2 large carrots, skinned and chopped |
1 medium onion, chopped |
2 stalks fresh lemongrass, minced |
2 stalks celery, chopped |
2 cloves garlic, minced |
1 (13 1/2 ounce) can coconut milk |
1 (13 1/2 ounce) can chicken stock |
1 teaspoon pepper |
1 teaspoon salt, to taste |
fresh cilantro |
fresh french bread or soft rye bread, sliced,for dipping |
2 tablespoons india or good curry |
Directions:
1. Heat oil in large pot and fry onions and garlic for 1 minute.
2. Add the chicken and continue cooking for 3 minutes.
3. Add all the spices.
4. Stir everything together for a few minutes.
5. Let cook until chicken is tender.
6. Add the rest of the ingredient.
7. Bring to a boil and simmer gently for about 20 mintes.
8. Garnish with cilantro before serving in bowls.
9. Eat with French bread or serve with steamed rice.
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