Today is the day I’m tired of eating rice. The truth is even I’m an Asian girl, I love rice and everything belongs to it, I can’t eat it day after day without any rest. And for no-rice days like today, pasta and bread are always the best replacements. Time to travel to other countries and discover different cultures through their cuisine, how amazing is that!
In my own opinion, baguettes become perfect when they’re enjoyed with curry, not butter or ham or bacon. Imagine that you have a big bowl of Chicken Curry on the table, everything you need to do is dip a slice of the baguette in the hot and flavorful curry, let the curry come through the bread and its crusts. Then gently put it in your mouth and feel the flavor slowly attack your taste buds, explode in your mouth and give you the most wonderful experience by the crunch of the bread crusts, following by the delicious curry, the tender vegetables and soft chicken that will melt on the top of your tongue.
This dish Chicken Coconut Curry with French Baguette comes from a recipe which I have modified from many recipes on the Internet and on other food blogs. Not a typical Chicken curry of Vietnam, India, or Thailand…, this is the way I love to do with my curry. Simple, flavorful and more vegetables, it was inspired by many kinds of curry, it may be a little bit different but still a true “curry” 😉
Ingredients (serves: 6)
1. 1 medium chicken, cut into half a hand size
2. 3 tbs curry powder
3. 1 tsp 5-spice powder
4. 5 garlic cloves, finely chopped
5. 1 small onion, diced
6. 5 potatoes, cut into pieces
7. 2 carrots, cut into smaller pieces
8. 300 ml coconut milk
9. Vegetable oil
10. Fish sauce
1. In a large mixing bowl, mix the chicken pieces with curry powder, 5-spice powder, chopped garlic, onion and a pinch of salt or 2 tbs fish sauce. Set aside for at least 30 minutes or overnight so all the flavors can come through the chicken.
2. Meanwhile, heat a frying pan over medium high heat. Pour in 2 tbs vegetable oil, following by the potatoes. Pan-fry the potatoes until they turn lightly brown around the edges. Set aside.
3. In a large pot, put in 1 tbs vegetable oil and the chicken pieces. Constantly stir until they’re cooked a little bit. Then pour 1l fresh water into the sauce pan. Bring it to a boil.
4. After 15 minutes, add the carrots, cover the spot with a lid and wait for another 15 minutes, then add the fried potatoes, bring to a boil, reduce the heat and simmer until the vegetables are soft.
5. Add the coconut milk in the sauce pan, stir well until combined. Simmer for 15-20 minutes or until the chicken are tender. Turn off the heat and serve with rice or French baguette (Vietnamese bread with more crusts will be a great choice too ^^)
Good luck with this dish and have fun in the kitchen with your family ❤
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2012/11/29/ca-ri-ga-voi-nuoc-cot-dua/