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Cold days are better with Chicken Curry!
This is Vietnamese Curry Chicken made with Yucca/Cassava roots. The Vietnamese version is more like a stew, it's not as thick and it is simply delicious!

Posted by SLOABN from Houston, Texas, United States • Published See SLOABN's 7 projects »

  • How to cook a curry. Vietnamese Chicken Curry - Step 1
    Step 1

    1) You’ll need about 1 lb to 1½ lbs of chicken drumsticks.
    2) Cut the drum sticks in half so that it’s easier to eat.
    3) Add 1 ½ tbs of salt to the chicken and rub the meat down with it.
    4) Wash the chicken and rinse twice to make sure that the chicken is clean.
    5) In a small bowl, add in ⅛ tsp with 6 cloves of garlic and smash the garlic.
    6) Add 1 tbs of sugar, 1 tsp of curry powder, 1 tsp of rice cooking wine {people have used pale dry sherry as an alternative} to the garlic and mix.
    7) Rub and massage this into the chicken.
    8) In a large warmed pot, add in ½ tbs of oil and 2 cloves of chopped garlic and let the garlic brown.
    9) Throw in the chicken along with 2 tbs of chicken bullion. Moving the chicken around in the pot so that it evenly cooks, and while you are doing this have a kettle filled with water on a stove. By the time the kettle whistles, it means that you have moved the chicken around just enough.
    10) Pour the kettle into the pot to fill up the pot ¾ of the way. The hot water will help speed up the boiling process.
    11) Smash your lemon grass a few times and tie them into bundles and throw it into the pot.
    12) The pot will be at a low boil for the rest of the time, frequently scoop out the foam at the surface of the pot.
    13) Cut, peel and chop the Yucca roots into bitable chunks. About 15 minutes into the slow boil of the pot, add in the Yucca roots.
    14) In a smaller pot, toast 2 tbs of Annatto seeds. Add in enough oil to cover the seeds and let it come to a boil. Once it does, set it aside to cool
    15) After another 15 minutes, add in ½ tbs sugar and ½ tsp salt. Taste test it and see if you need more of either. {Slowly add sugar/salt in and taste frequently}.
    16) Cut ½ an onion into wedges and then add to the pot.
    17) Add 1 tsp of tapioca/corn starch to the coconut cream and slowly add it to the pot.
    18) Now add the Annatto seed oil to the pot and let cook until the onion has wilted.

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