Vietnamese Chicken Curry (Cà ri gà)

 
Vietnamese Chicken Curry (Cà ri gà)

8 SERVINGS
gluten free lactose free meat

Ingredients
1 whole chicken, broken down into 8 pieces
200 g peeled potatoes, washed and cut into large pieces
200 g sweet potatoes, washed and cut into large pieces
2 big onions, chopped
3-4 medium sized peeled carrots, cut into 5 cm pieces
2 garlic cloves, sliced into thin matchsticks
2 red Thai chilis, minced
4 tbs vegetable oil
2 tbs minced shallots
2 tbs minced garlic, divided
1 tbs finely minced lemongrass
1 tbs finely minced fresh ginger
1 tsp black pepper
1 tsp sugar
3 tbs fish sauce, divided
5 tbs Madras curry powder
400 ml coconut milk
350 ml chicken stock
2 stalks lemongrass
8 fresh kaffir lime leaves
1 bunch fresh coriander / cilantro leaves

Cà ri gà is a popular Vietnamese curry made with chicken, carrots, potatoes and sweet potatoes, cooked in a creamy coconut curry sauce. This curry is cooked like a stew and the chicken is marinated before you cook it. Like all Vietnamese dishes this Curry is easy to make but it takes some time to layer the flavors. But trust me: It is completely worth!

In a large bowl, add chicken pieces, 2 tbs vegetable oil, shallots, minced garlic, minced lemongrass, minced ginger, black pepper, sugar, 1 tbs fish sauce, and 2 tbs Madras curry powder. Thoroughly coat the chicken and cover the bowl with plastic wrap. Leave in the fridge and allow to marinate for 6-8 hours.

In a large pot, heat the remaining oil to medium heat. In batches, lightly brown the chicken on both sides—about 5-6 minutes. Place the browned chicken on a large plate.

Once all the chicken has been browned, discard all but 1 tbs of the oil from the pot. Now add onions and cook for 2-3 minutes until softened. Add garlic matchsticks and chilis and saute for 1 minute before adding in the remaining curry powder. Stir fry for another minute.

Pour in coconut milk and chicken stock. Take the back of a knife and smash lemongrass stalks several times to bruise the stalks and release its oils. Add lemongrass, kaffir leaves and remaining fish sauce to the pot. Add potatoes and carrots in the pot and add the chicken. The items should mostly be submerged in the liquids.

Bring to a boil and reduce heat. Simmer, partially covered, on low heat for 50-60 minutes. Once done, the chicken should be very tender and the sauce has reduced by about half. Taste and adjust with additional fish sauce and black pepper as needed. Garnish with fresh coriander / cilantro leaves and serve hot with toasted baguettes, rice or noodles.

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