Step-by-Step Guide to Prepare Homemade Curry vietnamien poulet et taro

Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Simple Way to Prepare Favorite Curry vietnamien poulet et taro. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Curry vietnamien poulet et taro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Curry vietnamien poulet et taro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Curry vietnamien poulet et taro is 4 à 5personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Curry vietnamien poulet et taro estimated approx 1h20 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Curry vietnamien poulet et taro using 11 ingredients and 6 steps. Here is how you cook it.

Page insta : calabrisella_en_cuisine Curry au poulet avec du taro, lait de coco. Le taro ça change des pommes de terre, c'est fondant à la cuisson. A la maison on le mange avec du riz.

Ingredients and spices that need to be Get to make Curry vietnamien poulet et taro:

1. 4 grosses cuisses de poulet coupées en 2 (hauts de cuisses et pilons)
2. 1 oignon
3. 2 gousses d'ail hachées
4. 3 c.à café de sucre
5. 2 c.à café de sel
6. 1 c.à soupe de curry
7. 2 à 3 c.à soupe citronnelle hachée
8. 6 taro
9. 1.5 L d'eau chaude
10. 150 ml lait de coco
11. 2 + 2 c.à soupe d'huile de tournesol

Instructions to make to make Curry vietnamien poulet et taro

1. Mélanger le poulet avec les gousses d'ail, la moitié de la citronnelle, le sel, le sucre, le curry et 2 c.à soupe d'huile. Faire mariner la viande au moins 2h ou toute une nuit.
2. Faire revenir dans un wok 1 oignon coupé grossièrement avec 2 c.à soupe d'huile.
3. Ajouter le poulet mariné et faire dorer de tout les côtés.
4. Couvrir avec l'eau chaude, ajouter le reste de citronnelle et faire bouillir à feu fort. Écumer le bouillon. Puis baisser le feu et cuire 40min.
5. Ajouter le taro et cuire encore 20min. Ajouter de l'eau si le volume à trop réduit.
6. Ajouter le lait de coco et poursuivre la cuisson 10min.

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