Description
Vietnamese chicken curry (Cà Ri Gà) is a fragrant, mildly spiced curry made with tender chicken, coconut milk, potatoes, carrots, and aromatic curry powder, commonly enjoyed with rice, baguette, or rice noodles.
Ingredients
- 2 lb chicken thighs or drumsticks, bone-in
- 2 tbsp Vietnamese curry powder
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 stalk lemongrass, bruised and cut into pieces
- 2 tbsp neutral cooking oil
- 1 medium onion, sliced
- 3 cups water or chicken broth
- 1 can (13.5 oz) coconut milk
- 3 medium potatoes, peeled and chunked
- 2 carrots, cut into large chunks
- Fresh cilantro for garnish
Instructions
- Marinate the chicken with curry powder, paprika, salt, sugar, fish sauce, garlic, and ginger. Let marinate for at least 30 minutes.
- Heat oil in a large pot over medium heat. Add onion and sauté until fragrant and translucent.
- Add marinated chicken and sear lightly on all sides.
- Add lemongrass and water or chicken broth. Bring to a boil, then reduce to a simmer for 20 minutes.
- Add potatoes and carrots, then continue simmering until vegetables are tender, about 15 minutes.
- Stir in coconut milk and simmer for another 10 minutes until the curry thickens slightly.
- Taste and adjust seasoning if needed. Remove lemongrass before serving.
- Garnish with fresh cilantro and serve hot.
Notes
- This curry is mild and slightly sweet; adjust curry powder to taste.
- Traditionally served with crusty baguette, steamed rice, or rice noodles.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 145mg
