Vietnamese Chicken Curry (Cà Ri Gà)
User Reviews
4.5
-
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)
Description
Vietnamese Chicken Curry (Cà Ri Gà) begins by cutting a whole chicken into large parts, which are marinated and then seared to develop a light browning. The chicken pieces are placed in a pot and covered with water, brought to a boil and reduced to a simmer to cook through. Carrots and red potatoes are peeled, cut into chunks that match the chicken in size, and then deep-fried lightly to help them maintain their shape in the curry. These are added to the simmering pot once the chicken nears tenderness.
The dish incorporates minced shallots, garlic, lemongrass, fish sauce, curry powder, and optionally chili flakes, contributing aromatic and layered flavors. Coconut milk is added near the end to lend creaminess and balance the spices. The resulting curry has tender chicken, firm vegetables, and a fragrant, mildly spicy sauce that highlights Vietnamese flavor profiles.
This curry is suitable for family meals or gatherings, offering richness and comfort. The ingredients suggest a balance between the savory fish sauce and the sweetness of coconut milk. Adjusting the chili flakes allows tuning the heat level. The method ensures the chicken remains moist, while the fried potatoes and carrots add texture and heartiness to the stew.
Note: Nutrition specifics are estimates; consult a professional for detailed dietary advice.
Ingredients
- 1 whole chicken about 3 lbs
- ½ lb potato red
- ½ lb carrot
- 4 tablespoon fish sauce
- 1 shallot minced
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup lemongrass minced
- 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
- Cut the chicken into large pieces before cooking to ensure even cooking and tender meat.
- Lightly deep-frying the potatoes and carrots helps them hold their shape during simmering.
- Adjust chili flakes based on desired spice level; they are optional.
- Add coconut milk toward the end of cooking to maintain its creaminess and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
