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Wednesday, January 7, 2009

Ca Ri Ga in a French Bread Bowl

this here post is an ode. An ode to the INGENIUS Wandering Chopsticks. about a month ago she made Ca Ri Ga Pot Pie. tell me, how friggin BRILLIANT is that?! i mean, come on, really. who comes up with that? i'll tell you. INGENIUS Wandering Chopsticks is who.

anyway, i really liked the idea of a curry pot pie, but not so much the whole making pie crust from scratch. me and pie crust, we don't mix. i'll knead the hell out of bread dough. but pie crust? not so much. i thought about buying it, like the pillsbury stuff or the frozen kind... but i just couldn't. i gushed to buu and be con about this dish. buu says she's made it with bánh pâté chaud pastry and be con says he prefers french bread all the way. i adore ca ri with french bread, but alas, they can be hard on the grill. so what did i do? i decided to make a simple bread bowl, using a french bread recipe, but slightly undercooking it, in the hopes that it would be soft.

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Ca Ri Ga
adapted from the package instructions and from what i recall when my mom and grandmother made this

2 lbs boneless, skinless chicken breast, cut into bite size pieces
some butter or oil, just for the fat
1 large onion, sliced
3 carrots, diced
3 medium potatoes, diced
2 tbls curry powder
1 can of coconut milk
2-3 cups of water
salt or fish sauce to taste

to start off, fry the potatoes and carrots, in batches, just so the sides stay intact. (fyi, i didn't do this. i was feeling pretty lazy but seriously, it keeps the shape of the veggies). when done, remove from pan and set aside. meanwhile, coat the chicken pieces in the curry powder. with the pan hot, add the butter or oil, then add the onions, sauteeing until soft. next, put the chicken in, stirring until pretty much cooked. pour in the water and bring to boil until reduced in half. add in the coconut milk, stirring to mix well. ***this is when i add the veggies.*** i usually bring the heat down to low and ignore the pot until i'm ready to eat. i prefer the consistency to be on the liquidy-soup side but my mom always made it slightly thicker, almost like gravy. also, be con says his mom puts in two tablespoons of fresh minced lemongrass.

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but because i was going to eat the ca ri in a bread bowl, i opted to make it thicker. i found a lot of sourbread recipes, which be con and i decided would not do. thankfully, i found an easy recipe that looked appetizing. i actually made the dough Monday night and left the dough in the fridge overnight. in the morning, prior to heading out, i took out the ball of dough and put it on the counter to warm up and do whatever it needed to do. it was so easy! rather than making two logs, i just made grapefruit size balls. made a hole on top, tugged out the soft inside and poured in the ca ri. it was wonderful. jab came over and absolutely devoured it, he said it was the best dish i've made so far... until i reminded him of my beef stew and chili. he didn't respond, he was too busy eatting. he even took home a doggy bag, to bring to lunch. my new roommate seemed to like it too.

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the bread was awesome, the bowl came out great, but i think i'll stick to the rice like i normally do. :)

Today's Song: Sugarland, Already Gone.

(that Jennifer Nettles' voice really sings to one's soul...)

"Life is a runaway train you can't wait to jump on..."

7 comments:

  1. Haha. Thanks for the shout-out. Hey ca ri ga in a bread bowl. What is that? Ingenious! Darn, need to come up with something better. Ummm, ummm, but ingenious sums it up perfectly. What if it was a hollowed out VNese French bread loaf filled with ca ri ga? And banh pate chau with ca ri ga sounds awesome too! I wonder what else we can keep doing between the two of us? ;P

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  2. buu - i will have to make this for you... eventually.

    wc - the possibilities are limitless! altho i really think you keep it more hardcore vietnamese than me, which is perfectly fine! :)

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  3. Wow, talk about fusion:

    a South African Bunny Chow (Curry served inside a bread) but with Vietnamese Curry.

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  4. fusionpowered --
    how interesting, i have never heard of South African Bunny Chow. now i must research it. thanks so much for stopping by!

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  5. Wow, talk about fusion:

    a South African Bunny Chow (Curry served inside a bread) but with Vietnamese Curry.

    ReplyDelete
  6. buu - i will have to make this for you... eventually.

    wc - the possibilities are limitless! altho i really think you keep it more hardcore vietnamese than me, which is perfectly fine! :)

    ReplyDelete