Vietnamese Chicken Curry (Cà Rì Gà)

Chop 1 whole chicken into large bite-sized chunks using a heavy knife or cleaver. Place the chicken chunks into a large bowl and set aside.

Thinly slice and finely mince lemongrass stalks until you obtain approximately 2/3 cup of minced lemongrass. Set aside in a bowl.

Using a pestle or heavy knife handle, smash 4 lemongrass stalks to crush their fibrous structure. Cut them into 2-inch long pieces and set aside in a bowl.

Slice 5 shallots and slice 5 garlic cloves into thin pieces. Place them into small bowls.

Peel, wash, and chop 2 potatoes into large chunks. Submerge the potato chunks in a bowl of cold water and let soak for 5 minutes to release excess starch, then drain thoroughly using a colander.

Transfer the sliced garlic cloves and sliced shallots into a small mortar or bowl. Using a wooden pestle, pound and smash them together until a rough aromatics paste forms. Set aside.

In the bowl with the chicken chunks, add 4 tsp curry powder, 2 tbsp of the smashed garlic/shallot paste, 2/3 cup minced lemongrass, all 4 smashed lemongrass stalk pieces, 2 tsp salt, and 2.5 tsp sugar. Mix thoroughly until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

If serving with noodles, boil a pot of water and add 1 package of rice stick noodles. Cook for about 7 minutes until noodles become soft and pliable. Drain in a colander, rinse thoroughly under cold running water, and set aside.

Heat a pan over medium heat with 1 tbsp oil and 2 tbsp smashed garlic/shallot paste. Sauté for a few seconds until fragrant. Stir in 1 tsp annatto seed oil and 1/3 tsp curry powder. Add the drained potato chunks. Stir-fry for 3 minutes until potatoes are evenly coated in spice oil and light golden. Remove from heat and set aside.

In a separate wide pan, heat 1 tsp cooking oil and 1 tsp annatto seed oil over medium-high heat. Add the marinated chicken along with all marinade herbs and lemongrass stalks. Stir-fry for 7 to 10 minutes until the chicken skin is rendered and slightly browned on the surface. Remove from heat.

In a large stockpot, pour in 5.5 cups of water and 1 can (400ml) of coconut milk.

Transfer the stir-fried chicken pieces and all pan juices into the stockpot. Then add the cooked spiced potato chunks into the liquid.

Add 1/2 tsp salt and 1 tbsp fish sauce into the curry pot. Stir to dissolve the seasonings.

Stir well and bring the pot to a simmer. Reduce heat to low and let the curry gently simmer for 5 minutes until chicken is tender and red oil separates onto the surface. Ladle hot chicken curry into bowls, garnish with fresh mint leaves, and serve with French baguette bread or boiled rice stick noodles.