Vietnamese Chicken Curry (CÀ RI GÀ)
This Chicken Coconut Curry is a bowl full of flavor and taste better the second time you eat it!
Ingredients
Chicken Marinade:
- 2-3 lbs bone-in chicken thighs or drumsticks.
- 2 tbsp curry powder Vietnamese or Madras-style.
- 1 tbsp fish sauce.
- 1 tbsp chicken bouillon powder.
- 1 tsp sugar &
- ½ tsp salt
- 1 tbsp neutral oil.
Curry Base:
- 2 tbsp neutral oil.
- 2-3 stalks lemongrass bruised and cut into 3-inch pieces.
- 2 cloves garlic minced & 1 shallot, finely chopped.
- 2 tbsp curry powder for the base.
- 3-4 medium potatoes peeled and chunked.
- 3-4 medium sweet potatoes peeled and chunked.
- 2 medium carrots sliced thick.
- 1 can 400 ml coconut milk or cream.
- 2 cups chicken broth or water.
- 1 tbsp corn starch for thickening.
- 1 tsp sugar or rock sugar.
- Salt and fish sauce to taste.
Instructions
- Marinate: Toss chicken with marinade ingredients. Let sit for at least 30 minutes.
- Sear: Heat oil in a large pan. Sear chicken on all sides until lightly browned, then transfer to a large stockpot.
- Build Base: In the same pan, sauté shallots and garlic. Stir in extra curry powder until fragrant, then add to the stockpot.
- Simmer: Pour chicken broth into the pot. Bring to a gentle boil, then lower to a simmer. Add carrots, potatoes, and sweet potatoes in succession, 10 minutes apart. Simmer 40–50 minutes total until chicken is tender.
- Finish: Add coconut milk. Taste and adjust with salt, fish sauce, or sugar. Mix corn starch with a cup of broth to create a slurry, then stir it back into the pot to thicken.
- Serve: Garnish with cilantro or Thai basil. Serve with a crispy baguette, rice noodles, or steamed rice.
Notes
- The "Aggressive" Pot: Use a larger pot than you think you need to accommodate the chicken and the mountain of root vegetables.
- Natural Thickening: While the slurry provides an immediate fix, the broth will naturally thicken the next day as the sweet potatoes break down.
- Leftovers: This dish tastes even better the next day—if there are any left!