Vietnamese Chicken Curry (Ca Ri Ga)
This Vietnamese Chicken Curry is a fragrant and delicious home-style dish. It can be made with just about any cut of chicken and is loaded with healthy root vegetables. The curry is flavoured with classic south-east Asian ingredients like kaffir lime leaves, lemongrass, zesty lime juice and fresh coriander.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 kg chicken thigh cutlets (2 - 3 lb) (or your choice of cut)
- 1/2 cup coconut cream (or can substitute with coconut milk)
- 1.5 tbsp fish sauce
- 4 tbsp canola oil
- 1/2 onion, (finely chopped)
- 3 garlic cloves, (finely chopped)
- 20 gm ginger, (sliced)
- 1 ½ tbsp curry powder
- 2 cups chicken stock (low sodium)
- 3 kaffir lime leaves ((optional))
- 1/2 tsp MSG ((optional))
- 1 tsp sugar
- pepper, (to taste)
- 2 lemongrass stalks, (cut in half lengthwise then bruised)
- 300 gm white potatoes, (cut into chunks)
- 300 gm sweet potatoes, (peeled and cut into chunks)
- 2 carrots, (peeled and cut into chunks)
- 6 coriander sprigs, (roughly chopped (optional))
- 2 kaffir lime leaves, (finely sliced (optional))
- 1 lime, (cut into wedges (optional))
- 1 french baguette(s) (or any other crusty bread)
Instructions
- 1
Clean the chicken thigh cutlets and cut off any excess fat. Leave aside until needed.
- 2
Prepare all your ingredients.
- 3
In a large pot on medium heat add 3 tbsp of the canola oil, then gently sweat the onions, garlic, and ginger for 2 minutes.
- 4
Add another tbsp of oil and the curry powder. Cook for 1 - 2 minutes. If it looks dry add another 1 tbsp oil.
- 5
Add the chicken thigh cutlets to the pot and cover them in the curry mixture. Cook on medium heat for 2 minutes.
- 6
Add the chicken stock, lime leaves (if using), MSG (if using), sugar, pepper and lemongrass stalks. Mix until combined. Cover and allow to come to the boil.
- 7
Once boiling, add the root vegetables and gently mix through. Cover and return to the boil.
- 8
Once the curry starts boiling, turn the heat down to medium-low. Leave the lid on and cook for 18 - 22 minutes.
- 9
Check the chicken and potatoes for doneness. If still raw, then put the lid back on and cook until done.
- 10
Optional Step: Once the chicken and vegetables are done, skim some or all of excess fat / oils off the surface of the curry. I suggest you do keep a little left in the curry.
- 11
Add the coconut cream and fish sauce, and stir through. Taste test and adjust to your preferences (Note 1).
- 12
Garnish with coriander and kaffir lime leaves, and serve with lime wedges and crusty bread.