Vietnamese Chicken Curry (Ca-ri Ga)

This is one of those comfort meals that you have on a nice winter night. Yes, I realize that it we are in the middle of August, but I was craving a hearty meal. I usually add whole chicken legs into the stew rather than the bite side pieces because it is how I grew up remembering this dish. Typically this dish is serve with french bagettes or rice.My mom usually only uses white potato in the dish, but I have substituted some of the potato with yams not only because of the taste, but also the additional health benefits.

Just FYI, yam is rated with a low glycemic index and is high in fiber, so it will raise your blood sugar slower. Yam also is an excellent source of B-complex vitamins (pyridoxine (viamin B6), thiamin (vitamin B1)), as well as  Vitamin A, Vitamin C, beta carotene, riboflavin, folic acid, pantothenic acid and niacin. Since yam is a root vegetable, it is also full of minerals like copper, calcium, potassium, iron, manganese and phosphorus. I'm going to start writing about the benefits of these vitamins and minerals in future post, but just keep in mind that you are what you eat.

Ingredients:
2 Tbs curry powder
4 garlic clove, minced
1 Tbs sugar
2 tsp salt
1 tsp chili paste
2 tsp ground black pepper
5 chicken thigh
2 Tbs canola oil
1  medium yellow onion, diced
2 carrots, diced
2 yams, diced
1 white potato, diced
4 c. chicken stock
14 oz. can coconut milk
2 lemongrass stalk, cut into 2 inch segments


Directions:
1. Remove the skin from the chicken legs. In a large bowl, place chicken and add the curry powder, garlic cloves, sugar, salt, chili paste, and black pepper. Let the chicken marinate in the refrigerator while preparing the vegetables.
2. Dice the yam, potato, carrots, and onion into medium bite size pieces. Roughly 1 inch piece.
3. In a pot, add the oil and heat on medium heat. Bruise the lemongrass stalk in a mortar and pestle. Add the lemongrass stalk and onion to the oil and saute until onion turns transparent. Add the marinated chicken.
4. Add the stock to the onions. Add the coconut milk and remaining vegetables. Bring the stew to a boil and turn the heat down to a low simmer. Simmer for 30 minutes. Optional garnish of cilantro.