Vietnamese Chicken Curry (Cà Ri Gà)
Vietnamese Chicken Curry, or Cà Ri Gà has a rich broth lightly flavored with coconut milk. Use a crusty, fluffy loaf of bread to sop up the flavorful stew.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken, about 3 lbs
- ½ lb red potatoes
- ½ lb carrots
- 4 tbsp fish sauce
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup minced lemongrass
- 3 tbsp curry powder, divided
- 2 tsp chili flakes ((optional))
- water
- 13 ½ oz coconut milk, divided
- 1 tbsp neutral oil
Instructions
- 1
Cut the chicken into its separate parts: Thighs, legs, wings and breasts. Cut the individual parts into large chunks.
- 2
After marinating, sear the chicken in small batches on medium-high heat until lightly browned.
- 3
Return all of the chicken to the pot and fill it with water until fully submerged. Bring the pot to a boil on high heat, then reduce the heat to maintain a gentle simmer.
- 4
While the chicken cooks, peel the potatoes and carrots and cut them into chunks similar to the size of the chicken.
- 5
Deep fry the potato and carrot chunks until lightly browned. This is optional but will help the vegetables hold their shape
- 6
Once the chicken is almost cooked to your desired tenderness (I prefer tender, fall-off-the-bone chicken), add the fried carrots and potatoes.
- 7
Add more water to cover the ingredients if needed. Bring the heat up to boil, then lower it again to maintain a low boil.
- 8
Once the potatoes and carrots have reached their desired doneness, add the coconut milk. Bring the heat up until the pot boils, then turn off the heat.
- 9
Heat a few tablespoons of oil in a small pan. Add more curry powder and chile flakes to the oil and toast on medium-low heat until fragrant.
- 10
Pour the curry oil over the pot of curry to give it color.
- 11
Serve with Vietnamese baguettes, sliced French bread or rice.