Vietnamese Chicken Curry / Cà Ri Gà
Indian spice traders introduced the concept of curry to Vietnam in the 19th century. Vietnamese locals then utilized those spices, along with indigenous ingredients like lemongrass, ginger, and coconut, and combined that with existing French influences to produce a uniquely Vietnamese curry. Vietnamese Chicken Curry, or Ca Ri Ga, is such an underrated dish; it
- Prep time
- 1 hr
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 lbs Chicken Drumsticks
- 2 tbsp Madras Yellow Curry Powder
- 5 quart Water
- 2 lbs Potatoes
- 2 lbs Carrots
- 1 cup Oil
- 1/2 Onion
- 1 tbsp Garlic
- 4 Stalks Lemongrass
- 3 Bay Leaves
- 2 tbsp Madras Yellow Curry Powder
- 2 tbsp Chicken Bouillon
- 13.5 oz Coconut Milk
- 1 inch Nub Rock Sugar
- 2 tbsp MSG
- 3 tbsp Fish Sauce
- Salt to Taste
- French Baguette
- Cilantro
Instructions
- 1
Marinate chicken drumsticks with two tablespoons of curry powder, mix well, and let that marinate in the fridge for at least half an hour
- 2
Cut up carrots and potatoes into 2-inch pieces and fry in oil to create a barrier on the skin. This will help prevent the veggies from disintegrating into the soup. Remove the veggies, and fry the chicken for a few minutes
- 3
Discard the oil, leave the fond in the pot, add diced onions, and sweat. Deglaze the pot with water, then add minced garlic. Fry until fragrant, about 2 minutes
- 4
Add chicken and veggies back into the pot. Add five quarts of water, lemongrass stalks, and bay leaves. Season with more curry powder and chicken bouillon
- 5
Bring up to a boil, skim off the impurities, and simmer for one hour
- 6
Add a whole can of coconut milk and simmer for another half an hour
- 7
Season to taste with rock sugar, fish sauce, and salt
- 8
Serve in a bowl and garnish with cilantro. Pair with a French baguette