My Aunt's Vietnamese Chicken Curry (Ca Ri Ga)
This is a yummy chicken curry with Vietnamese ingredients like lemongrass, oyster sauce, and fish sauce.
- Prep time
- 45 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb chicken drumsticks
- 2 lb chicken thighs (with bones)
- 1 tsp salt
- 2 tbsp curry powder
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 3 cloves garlic
- 3 stalks lemongrass (cut into 2 inch pieces)
- 2 bay leaves
- 4 carrots (cut into chunks)
- 4 cups water
- 1 can chicken stock (14.5 oz)
- 1 yellow onion
- 2 russet potatoes (cubed)
- 1 can coconut milk (14.5 oz)
- 1 can cream of mushroom (10.5 oz)
- 1 package vermicelli noodles
- 1 lime
Instructions
- 1
Salt chicken pieces. Heat 1 tablespoon of oil in a large soup pot. Add in 2 lbs of chicken drumsticks and 2 lbs of chicken thighs and brown on all sides.
- 2
Once the chicken is brown, add in 2 tbsp of curry powder, 2 tbsp of oyster sauce, 2 tbsp of fish sauce, 3 cloves of garlic, 3 stalks of lemongrass and 2 bay leaves. Stir well. Make sure chicken is coated in the sauces and spices.
- 3
Add in 4 sliced carrots and mix well.
- 4
Next, add in 4 cups of water, 1 can of chicken broth, and 1 yellow onion. Bring to a boil and then lower to a simmer. Simmer for 30 minutes. Check the soup for impurities after the 15 minute mark and scoop away any that you see.
- 5
After 30 minutes of simmering, add 2 cubed russet potatoes and simmer for 15 minutes.
- 6
Lastly, add in 1 can of coconut milk and 1 can of cream of mushroom and simmer for 15 more minutes.
- 7
Taste the soup for seasoning, and add fish sauce or salt if it's not salty enough.
- 8
Serve with vermicelli noodles and a squeeze of lime juice.