Vietnamese Chicken Curry Recipe (Cà Ri Gà)

Name: Vietnamese Chicken Curry Recipe (Cà Ri Gà)
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 4 serving
Ingredients: 2 2 lb chicken; 1 1/2 1 1/2 lb potatoes; 1/2 1/2 lb carrots; 1 1 medium-sized onion; 4 4 garlic cloves; 2 2 stalks lemongrass; 3 3 bay leaves; 1/2 1/2 cup coconut milk; oil for frying; 2 2 tsp sugar; 2-3 2-3 cups chicken broth; 2-3 2-3 cups water; 2 2 tsp salt; 2 2 tsp onion powder; 2 2 tbsp Vietnamese curry powder; 1 1 lemon; 1/4 1/4 tsp sambal / vinegary chile paste

User Reviews

5.0

153 reviews

Excellent

Prep Time
2 hrs
Cook Time
1 hr
Total Time
3 hrs
Servings
4
Calories
498 kcal
Course
Main Course
Cuisine
Vietnamese

Vietnamese Chicken Curry Recipe (Cà Ri Gà)

Ainsley Rios

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Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!

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Ingredients

Servings

2 2 lb chicken any cut, chopped into large 2-3" pieces
1 1/2 1 1/2 lb potatoes
1/2 1/2 lb carrots
1 1 medium-sized onion
4 4 garlic cloves finely chopped
2 2 stalks lemongrass cut into 5" pieces then split lengthwise, smashed to expose more leaves
3 3 bay leaves
1/2 1/2 cup coconut milk
oil for frying
2 2 tsp sugar
2-3 2-3 cups chicken broth
2-3 2-3 cups water

Marinade

2 2 tsp salt
2 2 tsp onion powder
2 2 tbsp Vietnamese curry powder D&D Gold Product brand preferred

Optional flavor accents

1 1 lemon sliced
1/4 1/4 tsp sambal / vinegary chile paste

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Instructions

Cut chicken into large 2-3" chunks if using large pieces.
Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
Cut onions, potatoes and carrots into 1.5-2" chunks.
Deep fry potatoes and carrots until lightly browned so they hold their shape.
After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.
Remove chicken, drain fat and clean off any burned residue in the pot.
Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
Return chicken to the pot with lemongrass, bay leaves, and sugar.
Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
Serve with bread, accent with a squeeze of lemon and sambal for heat.

Nutrition Information

Show Details

Serving 0g Calories 498kcal (25%) Carbohydrates 48g (16%) Protein 27g (54%) Fat 24g (37%) Saturated Fat 10g (50%) Cholesterol 82mg (27%) Sodium 1733mg (72%) Potassium 1425mg (41%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 9654IU (193%) Vitamin C 65mg (72%) Calcium 105mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 498 kcal

% Daily Value*

Serving	0g
Calories	498kcal	25%
Carbohydrates	48g	16%
Protein	27g	54%
Fat	24g	37%
Saturated Fat	10g	50%
Cholesterol	82mg	27%
Sodium	1733mg	72%
Potassium	1425mg	30%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	9654IU	193%
Vitamin C	65mg	72%
Calcium	105mg	11%
Iron	5mg	28%