Vietnamese Chicken Curry Recipe (Cà Ri Gà)
User Reviews
5
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Prep Time
2 hrs
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Cook Time
1 hr
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Total Time
3 hrs
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Servings
4
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Calories
498 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Chicken Curry Recipe (Cà Ri Gà)
Description
This Vietnamese Chicken Curry uses large chicken chunks marinated with salt, onion powder, and Vietnamese curry powder, which gives the dish its distinctive savory and mildly spiced flavor. Aromatics such as lemongrass and bay leaves infuse the broth, complemented by garlic and onion sweated until soft. The curry base blends chicken broth, water, and coconut milk to create a rich and fragrant sauce.
Potatoes and carrots, deep-fried lightly before adding, maintain their texture and add hearty body to the dish. Browning the chicken pieces develops flavor and texture, while simmering everything together allows the curry flavors to meld, resulting in tender meat and vegetables with an aromatic sauce.
The curry can be served with steamed rice or crusty bread to soak up the rich sauce. Although no additional notes were provided, careful simmering and seasoning adjustments ensure a balanced curry that highlights traditional Vietnamese ingredients and preparation techniques.
Ingredients
- 2 lb chicken any cut, chopped into large 2-3" pieces
- 1 1/2 /2 lb potato
- 1/2 /2 lb carrot
- 1 onion medium-sized
- 4 garlic finely chopped, cloves
- 2 lemongrass cut into 5" pieces then split lengthwise, smashed to expose more leaves, stalks
- 3 bay leaf
- 1/2 /2 cup coconut milk
- cooking oil for frying
- 2 tsp sugar
- 2-3 cups chicken broth
- 2-3 cups water
Marinade
- 2 tsp salt
- 2 tsp onion powder
- 2 tbsp Vietnamese curry powder D&D Gold Product brand preferred
Optional flavor accents
- 1 lemon sliced
- 1/4 /4 tsp sambal or vinegary chile paste
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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