Vietnamese Chicken Curry with bread (ca ri ga) is a delicious bowl of comfort that is packed with FLAVOR. While there is some waiting time for the marinade that is used to add seasoning to the chicken, as well as fry the carrot and potato to ensure they keep their shape the curry recipe is difficult to make a mess of.
This is yet another recipe that I’ve been fortunate enough to grow up eating as a kid. I would love to dip the curry in freshly baked baguette, and occasionally to finish off the last bit by adding rice. If it’s lemongrass and chili heavy Thai thick and aromatic Indian curry, and the homogenous gravy like Japanese curry. You can be certain that curry will make you smack your lips with flavor and an aroma that fills the entire space.
This blog post follows an extended hiatus of around 15 months since I started my very first “real” (non-self-employed) job which is why Vietnamese Cusines was somewhat neglected however I’m back.
I began to cook at home less often, which means having to eat out more often. It’s quite costly to eat out and generally not as nutritious (fun however! ) however, I’ve made the decision to slow it down somewhat and begin cooking more frequently.
Chicken cuts to use
You can make use of any type of chicken that you’d like to use to prepare this Vietnamese curry, but having bones in it gives the chicken some bulk or bulk, so it doesn’t get being pushed around by carrots and potatoes. Choose thighs, wings or drumsticks, and even entire or half-chickens. Simply use a cleaver cut large pieces into around 3 inches in size so they’re even and complete cooking simultaneously.
A cut of chicken that has skin on will be more flavorful and will also add fat, so you can roast them in the skillet without adding any oil.
Other Vietnamese chicken recipe:
- Caramelized Chicken (Gà Kho)
- Ga Xao Sa Ot – Vietnamese Spicy Lemongrass chicken
- Gỏi Gà – Vietnamese Chicken Salad
- Miến Gà (Vietnamese Chicken Soup/ Glass Noodles)
- Cháo Gà (Chicken Rice Porridge / Congee)
The curry powder
In this recipe, I’m using my Gold D&D Product “madras curry powder” which is sold in Vietnamese supermarkets. This is the one my mom uses for her curry. It’s the one that has the three bells logo though there are a few competitors that have a very similar look to the logo.
If you are unable to find the exact brand then you could try alternative Vietnamese options, or different Indian products if aren’t able to find it. Actually, the label of the brand recommended states “Indian curry” in Vietnamese “Indian curry”. If you’re looking for something that is similar, look into matching the ingredients to create the same flavor.
Keep in mind that the ingredients appear in order of weight on the packaging, so the order of ingredients is crucial in the event you’re looking for the same curry powder. D&D Gold Product has these ingredients: Curry, Turmeric Chili, Coriander, Cumin Seeds, Cinnamon, Cloves, Bay Leaves, Allspice and Salt.
Carrots & potatoes
We’ll deep fry the carrots and potatoes in order to form an exterior skin and won’t fall apart in the curry while cooking stirring the pan. By deep frying, you can par-cook the food so that they don’t need to simmer for for as long to cook.
The lemongrass plant is hard and durable and is relatively inexpensive to purchase in large quantities. Cut them down to store in freezer bags. They are very well stored.
The bright yellow color of the curry can be enhanced by coconut milk! Do not add it until the very end, however, to avoid the color becoming too dark. If you aren’t a fan of coconut, or are allergic to coconuts, some like to use half and half or milk to make this. The taste is obviously a more distinct, but for the Vietnamese taste, stick with coconut.
How do you serve Vietnamese Chicken curry
This curry is great when served with fresh slices bread. French-style baguettes that are available in Vietnamese bakeries are great for this kind of light yet still crunchy. If you’re lucky enough not to be in the vicinity of any Vietnamese baguette shop or bakeries, any baguette that is crusty will work.
Other side dish with Vietnamese baguette: Bò Kho – Vietnamese Beef Stew
I love this dish with rice, too (also look up the steps to prepare rice using the rice cooker) However, I can’t come across Vietnamese restaurants that serve it this in that way. It’s more an Japanese or Thai method in this sense. If you want to make other curries, it is possible to create Butter Chicken as well as beef Penang.
Do Vietnamese eat chicken curry?
Although curry is a product of South Asia, curry has found its way into many Southeast Asian cuisine. In Vietnamese tradition curry is cooked with coconut milk, variations or chicken, and is served with baguettes that is a testament to the influence of French food in Vietnam.
Does Vietnamese Curry spicy?
You can alter the level of spiciness in Vietnamese Curry by adding more or less curry powder.
(Cà Ri Gà) Vietnamese Chicken Curry Recipe
- 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces
- 1 1/2 lb (680.4 g) potatoes
- 1/2 lb (226.8 g) carrots
- 1 medium-sized onion
- 4 garlic cloves finely chopped
- 4 bay leaves
- 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
- 2 tsp sugar
- 1/2 cup coconut milk
- oil for frying
- 2-3 cups water
- 2-3 cups chicken broth
- 2 tsp onion powder
- 2 tsp salt
- 2 tbsp Vietnamese curry powder D&D Gold Product brand preferred
OPTIONAL FLAVOR ACCENTS
- 1 lemon sliced
- 1/4 tsp sambal / vinegary chile paste
- Cut the chicken into large, 2-3 pieces if you are you are using large pieces.
- Sprinkle salt, onions powder, and curry powder to the chicken. Allow to marinate for 2-4 hours.
- Cut potatoes, onions as well as carrots in 1.5-2" pieces.
- Deep fry carrots and potatoes until lightly brown so that they keep their shape.
- After marinating, cook the your chicken all over in smaller portions in a pan with the skin side first. Use oil if using skinless.
- Remove the chicken from the pot, drain the fat and wash off any burnt residues in the pan.
- Incorporate oil into the pot and cook it on low and cook the onion until it becomes soft. Add garlic and cook until lightly brown.
- Return the chicken to the pot, along with bay leaves, lemongrass and sugar.
- Add 50 percent water and 50% chicken broth into the container until all ingredients are completely submerged.
- Place the flame on high until boiling. Then lower the heat to medium high to keep the flame at a simmer.
- After 5 minutes at a low boiling then taste the broth and adjust it with sugar, salt, or curry powder if you require.
- Add the carrots and potatoes as well as additional chicken broth and water to make sure they are covered (50/50 mix).
- Bring the flame back to high until it reaches a boil and then lower to a simmering low until the chicken has been fully cooked as well as the carrots and potatoes attain the desired level of doneness.
- Mix in the coconut milk. Mix and increase the heat until it reaches a point of boiling and then switch off the heating.
- Serve with bread and accent by a squeeze of lemon and sambal to add warmth.