Lemongrass and Curry Chicken (Ga Xao Cari Xa)

Vietnamese love to pair up lemon grass with curry powder to flavor up any protein at hand, and chicken is what I've made today. A recent cool discovery is I found the chicken quarters already cut in smaller pieces at the local Vietnamese market, so definitely convenient. However if you don't have those pre-cut chicken pieces then drummettes will work too.  And don't forget, minced garlic is the third part of this trifecta of flavors. You'll see that these ingredients will transform the typical chicken. Plus it takes no time at all to marinade and perfect for a rushed meal, anytime.

A little charred chicken for a little crunch.

A little charred chicken for a little crunch.

RECIPE for 4 servings

1.5 lb chicken of your choice, cut into 3-inch pieces if possible
3-4 stalks of fresh lemongrass, minced
1 tbs of curry powder
3-4 garlic, minced
2 tbs fish sauce
1/2 tsp sugar
1/4 tsp salt
Cooking oil

Mix the all ingredients together with the chicken. Marinade it all for 15 mins.
Put in a couple tbs of cooking oil to the pan. Drop in the chicken and cook on med-high heat until all is cooked well, approximately 15-17 mins. Remember to turn the chicken on all sides to brown.

Enjoy with some steamed rice and a little mixed of lettuce, tomato and cucumber on the side.