Vietnamese Chicken Curry (Cà Ri Gà)
User Reviews
4.5
129 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Additional Time
1 hr
-
Total Time
3 hrs
-
Servings
8 bowls
-
Calories
365 kcal
-
Course
Main Course, Soup
-
Cuisine
Asian, Vietnamese
Vietnamese Chicken Curry (Cà Ri Gà)
Report
Vietnamese Chicken Curry, or Cà Ri Gà has a rich broth lightly flavored with coconut milk. Use a crusty, fluffy loaf of bread to sop up the flavorful stew.
Share:
Ingredients
- 1 whole chicken, about 3 lbs
- ½ lb red potatoes
- ½ lb carrots
- 4 tablespoon fish sauce
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup minced lemongrass
- 3 tablespoon curry powder, divided
- 2 teaspoon chili flakes (optional)
- water
- 13 ½ oz coconut milk, divided
- 1 tablespoon neutral oil
Instructions
- Cut the chicken into its separate parts: Thighs, legs, wings and breasts. Cut the individual parts into large chunks.
- After marinating, sear the chicken in small batches on medium-high heat until lightly browned.
- Return all of the chicken to the pot and fill it with water until fully submerged. Bring the pot to a boil on high heat, then reduce the heat to maintain a gentle simmer.
- While the chicken cooks, peel the potatoes and carrots and cut them into chunks similar to the size of the chicken.
- Deep fry the potato and carrot chunks until lightly browned. This is optional but will help the vegetables hold their shape
- Once the chicken is almost cooked to your desired tenderness (I prefer tender, fall-off-the-bone chicken), add the fried carrots and potatoes.
- Add more water to cover the ingredients if needed. Bring the heat up to boil, then lower it again to maintain a low boil.
- Once the potatoes and carrots have reached their desired doneness, add the coconut milk. Bring the heat up until the pot boils, then turn off the heat.
- Heat a few tablespoons of oil in a small pan. Add more curry powder and chile flakes to the oil and toast on medium-low heat until fragrant.
- Pour the curry oil over the pot of curry to give it color.
- Serve with Vietnamese baguettes, sliced French bread or rice.
Notes
- Note: Nutrition facts are estimated based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Information
Show Details
Serving
1bowl
Calories
365kcal
(18%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
71mg
(24%)
Sodium
1105mg
(46%)
Potassium
610mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
5045IU
(101%)
Vitamin C
7mg
(8%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 365kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 1105mg | 46% |
| Potassium | 610mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5045IU | 101% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
129 reviews
Excellent
Other Recipes
You'll Also Love
