VIETNAMESE CHICKEN CURRY
Steps:
- Brown chicken breast in canola oil 4min per side. Add garlic and shallots . Saute 30 seconds, Add curry powder, br sugar,red pepper flakes, 1 t pepper, lemongrass, and ginger. Saute until well blended, 30 seconds. Add broth, deglaze pan. Stir in coconut milk and fish sauce. Bring to a boil. STOVE-TOP Transfer mixture to a dutch oven, Add chicken, carrots,and sweet potato. Partially cover and cook over low heat until the chicken is opaque and vegetables are tender, about 1 hour. SLOW COOKER Transfer mixture to a slow cooker.Add Chicken, carrots, and sweet potato.Cover and cook 3hours on high heat and 6 hours on low heat. Garnish with basil and serve at once with steamed jasmine rice.
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