Vietnamese Chicken Curry (Ca Ri Ga) | Susan | Umami

Ingredients

• 2 lbs chicken (chicken thighs preferred; cut into bite-sized pieces)
• 1 teaspoon salt
• 2 teaspoons chicken bouillon powder
• 1 tablespoon granulated sugar
• ¼ teaspoon ground black pepper
• 1 tablespoon madras yellow curry powder
• ¼ cup vegetable oil
• 2 tablespoons minced lemongrass
• 5 garlic cloves (mince)
• 1 large shallot (mince)
• 5 lime/lemon/bay leaves (optional)
• 3 cups water
• 1 13.5-oz can coconut milk
• 1 carrot (10 oz, peel, cut into ½-inch coins)
• 1 potato (10 oz, peel, cut twice the size of carrots)
• ½ yellow onion (slice into wedges)
• 1 tablespoon fish sauce
• Cilantro
• Green onions
• Lemon/limes leaves