Easy Vietnamese Chicken Curry Recipe – How to Make Cà Ri Gà
This easy Vietnamese chicken curry recipe makes ca ri ga – or more correctly, cà ri gà – a gently spiced Vietnamese curry that's made with Vietnamese curry powder, a dry spice blend, rather than the ‘wet’ spice pastes made of pounded fresh herbs, roots and spices of Cambodia’s kroeungs and Thailand’s curry pastes.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kilo chicken thighs (deboned, cut into chunks)
- 10 baby potatoes (peeled)
- 1 carrot (sliced)
- 1 red onion (sliced)
- 2 garlic cloves (minced)
- 20 g fresh ginger (finely chopped)
- 1 piece lemongrass stalk (finely diced)
- 2 tbsp curry powder
- 150 ml coconut milk
- 300 ml chicken stock
- 2 tablespoons fish sauce (more to taste)
- 1 teaspoon sugar
- 1 tablespoon cooking oil
- 1 handful bird’s eye chillis
- 1 handful coriander leaves
- 2 tsp salt
- 2 tsp onion powder
- 2 tbsp curry powder
Instructions
- 1
Mix salt, onion powder & curry powder and rub all over chicken pieces. Marinate for at least 2 hours.
- 2
Deep fry potatoes and carrots until lightly browned.
- 3
Add oil to a wok over medium-high heat and add the marinated chicken pieces. Cook until browned.
- 4
Remove the chicken from the wok and add the onion. Sweat the onion until coloured and then add the garlic, ginger and lemongrass and cook until softened.
- 5
Return the chicken to the wok and add the coconut milk, fish sauce, sugar and curry powder. Cook until the coconut milk is on a low boil and add the chicken stock. Cover and reduce heat to low. Cook for 30 mins and take the lid off and add the potatoes and carrot.
- 6
Simmer until the sauce thickens. Check the seasoning and adjust as necessary.
- 7
Garnish with bird’s eye chillis and coriander leaves.
- 8
Serve with steamed rice or a baguette.