Tuesday, May 12, 2009

Mama’s Fake-It Vietnamese Spicy Curry Chicken

I made this last night and it rocked! I made a version for the boys without the chili flakes and a version for me and Daddy with the chili. I measure my success when there are no leftovers whatsoever... everyone ate until the very last bite. It's a total fake-out way to make a quick curry and the fish sauce makes it a little more authentic.
P.S. Our house is NEVER without Fish Sauce!

You will need:
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 cloves of garlic, minced
2 teaspoons curry powder (instead of buying a whole spice bottle for this, get this a sprouts in the bulk spice section and pay no more than a dollar for this!)
1/2 cup plain yogurt
1 (14 ounce) can coconut milk, or 3/4 cup of heavy cream
2 tablespoons fish sauce
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 rotisserie chicken
1/4 cup fresh cilantro leaves, roughly chopped
2 cups cooked white rice, I use Minute Rice and get it done in the microwave!

§ Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 5-6 minutes.
§ Add garlic and cook for 1 more minute.
§ Sprinkle with the curry powder and red pepper flakes and cook, stirring, for 1 minute.
§ Add the yogurt and coconut milk and fish sauce and simmer gently for 3 minutes. Stir in the salt, pepper. Remove from heat.
§ Slice or shred the chicken, discarding the skin and bones. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Total Time: No more than 30 minutes!

1 comment:

  1. This looks so good. We normally just buy a jar of curry sauce but I will have to try this.....once I find some fish sauce :o)