I want to make memories all over the world. – Unknown
The want to make memories and bring back experiences to share with others. Stepping outside of your comfort zone. This can mean venturing to a new place, trying new activities, and/or expanding your palette.
The recipe that I am about to share is from a memory during my childhood. Dinner with my parents during my adolescent years. Without knowing much about the history of this dish outside of what I’ve researched online, it was still an important memory. That time we were a family and had resided in Santa Ana, California. A city to where I learned how to once, play chess through kind neighbors and getting lost yet still made it home before night fall.
Santa Ana has grown so much in the past 30+ years. It has blossomed and so have I. In this recipe there are some tweaks that were made to make it my own. Hope you enjoy it!
Ca Ri Ga (Exact translation, curry chicken)
- 1 frying medium to large pan/wok
- 1 medium/large pot
- 2 lb chicken (any cut will do, I like half legs and breasts cut in 2 in pieces)
- 1 lb korean radish (peeled and cut into even pieces)
- 3 russet potatoes (peeled and cut into even pieces)
- 3 stalks of carrots (chopped)
- 2 stalks lemongrass (bruised)
- 1 medium-sized onion or minced shallots
- 4 cloves garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 2-3 bay leaves
- 5-6 dried whole chili peppers (visual and optional)
- 1 can of coconut milk
- oil for frying
- 2 tsp sugar
- 2 tsp fish sauce (I use Red Boat)
- 2-3 cups chicken broth
- 2-3 cups water
- 2 tbsp curry powder ( add 1 tbsp madras curry paste. this is optional. )
- 2 tsp onion powder
- 2 tsp salt
- 2 tsp ground black pepper
Dipping Sauce: (Optional)
- Cut chicken into large 2-3″ chunks if using large pieces.
- Combine chicken with Chicken Marinade. Let marinate for at least 4 hours or overnight in the refrigerator.
- Cut carrots, potatoes and radish and deep fry until lightly browned. (This seals in the flavors and prevents it from being mushy) Set aside.
- After marinating, brown chicken on all sides on pan, skin side down first until fragrant. Add more oil if you’re using skinless.
- Add chicken to pot.
- Add some oil to the pan on low heat and sweat onion until tender, then add garlic and minced ginger until lightly brown.
- Add water, chicken stock, lemongrass, bay leaves, dry whole chili peppers, fish sauce and sugar to pot.
- Add carrots, potatoes and radish to pot
- Put the flame on high until boiling, reduce to medium-high heat.
- Taste and adjust with fish sauce, salt, sugar, and curry powder to taste.
- Add coconut milk until it hits a boil, skim the suds and then turn off the heat.
Serve with fresh french baguette, rice or over a bowl of noodles. Leftovers can be frozen and enjoyed again.